Asian Cucumber Salad

1Asiancucumber


                                

Tangy and refreshing, this Asian inspired salad will last 2 to 3 days in the refrigerator.

4-5 Pickling or Persian cucumbers (or 1 hothouse cucumber)

6 Oz. Bean sprouts

4 Tbs. Season Rice Vinegar

2 Tbs. Toasted Sesame Oil

3 Tbs. grated or slivered daikon radish

3 Tbs. grated or slivered carrot

2 stalks of scallions, chopped

Sesame seeds to sprinkle on top

Salt and pepper to taste

Place bean sprouts in a pot and cover with boiling water.  Cover and let stand for two minute then drain.

Slice the cucumbers into medium slices (slice with either a sharp knife or use a mandolin slicer).

Place the season rice vinegar, sesame oil,  daikon radish, carrots and scallions in a mixing bowl.  Stir well.  Toss in the bean sprouts and cucumbers.  Salt and pepper to taste.  Best served chilled. Just before serving, sprinkle on sesame seeds.

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