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CRISP AND SPICY CUCUMBER SALAD Recipe

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This recipe for CRISP AND SPICY CUCUMBER SALAD, by , is from The Wengryn 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!

Contributor:  
Contributor:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
2 SMALL ENGLISH CUCUMBERS THINLY SLICED
2 MED CARROTS THINLY SLICED
1 LARGE SWEET RED PEPPER JULIENNED
MED RED ONION THINLY SLICED
2 GREEN ONIONS SLICED
SERRANO OR JALAPENO; SEEDE AND THINLY SLICED

MARINADE:
⅓ CUP SUGAR
⅓ RICE VINEGAR
⅓ CUP WATER
1 TSP EACH SALT, GARLIC GARLIC AND PEPPER
1 TSP SESAME OIL
1 TSP REDUCED-SODIUM SOY SAUCE
1 SMALL GARLIC CLOVE MINCED
MINCED GINGERROOT
CAYENNE PEPPER
OPTIONAL TOPPINGS;
MINCED FRESH CILANTRO, CHOPPED PEANUTS, AND ADDITIONAL SLICED GREEN ONIONS

Directions:
Directions:
IN A LARGE BOWL COMBINE FIRST 6 INGREDIENTS. IN A SMALL BOWL MIX
MARINADE INGREDIENTS, STIRRING TO DISSOLVE SUGAR. POUR OVER
VEGETABLES ; TOSS TO COMBINE.COVER AND REFRIGERATE 30 MIN OR OVERNIGHT.

 

 

 

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