Cucumber Vegetable Salad With Cilantro

By Linda Lenhart, published in the Daily Herald.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  large English cucumber, thinly sliced
• 1⁄2 teaspoon salt
• 1  yellow bell pepper, seeded and sliced into short strips
• 3  medium carrots, peeled and sliced into rounds
• 2  cups cherry tomatoes, halved
• 1⁄2 medium red onion, cut into thin slivers
• 1⁄2 cup  chopped fresh cilantro leaves
• 1⁄4 cup  vegetable oil
• 1⁄4 cup  rice wine vinegar
•  ground black pepper, to taste

Directions

1. Toss cucumber slices with salt in a colander; let stand 30-45 minutes, until juices drain. Pat dry with paper towels.
2. Turn into a large bowl and add the remaining vegetables, cilantro and oil; toss gently to coat.
3. Add vinegar and ground pepper and toss again. Serve. (Can be made several hours ahead of time and refrigerated).