Singapore Cucumber Salad

A quick cool & refreshing use for the cucumbers coming out of the garden when gets hot. Just quarter & seed, then proceed with recipe if you don't have seedless cucumber or use 6 or 8 pickling cucumbers. Same with the peppers - use what you have - minis, cherries, any sweet pepper will work. Whatever you have, use it! Exotic but not too exotic - good foil for grilled fish or poultry, even BBQ'd pork. Found in The Seattle Times. Cook time is setting time. I plan to chill several hours before serving to wilt the cucumbers a little.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cucumber, large seedless, thinly sliced on the bias
• 1⁄2 yellow bell pepper, cored, seeded and thinly sliced
• 1⁄2 red bell pepper, cored, seeded and thinly sliced
• 1⁄2 cup red onion, thin-sliced
• 1  navel orange, peeled, halved and thinly sliced
• 1  tablespoon low sodium soy sauce (tamari OK too)
• 2  tablespoons mirin
• 1  tablespoon rice vinegar, unseasoned
• 1  teaspoon sriracha sauce (sambal oelek OK too)
• 2  teaspoons  brown sesame seeds (black OK )

Directions

1. Combine all ingredients in a large mixing bowl and allow to sit 10 minutes before serving.