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Asian Cucumber Salad Recipe

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This recipe for Asian Cucumber Salad is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups of very thinly sliced seedless cucumbers (i used mini cucumbers)
¼ cup of finely sliced red onion
¼ cup of fined diced red pepper
¼ cup of rice wine vinegar
1 teaspoon of agave nectar
1 teaspoon of sesame seeds
½ teaspoon toasted sesame oil
¼ teaspoon of red pepper flakes
½ teaspoon of sea salt
Directions:
Directions:
Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.
2.In a small bowl mix together rice wine vinegar,agave nectar, toasted sesame oil, red pepper flakes, and sea salt.
3.Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 mins
Personal Notes:
Personal Notes:
50 calories per serving

 

 

 

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