Asian Cucumber Salad



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.

About Bob

Retirement Lifestyle, living well on less
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