2 medium cucumbers, sliced thin
10 mini sweet peppers, sliced thin round
1 red onion, sliced thin
¼ cup seasoned rice vinegar
½ cup fresh cilantro, chopped
4 tbsp low sodium soy sauce
2 tbsp fresh ginger, grated
2 tbsp sesame oil
1 tsp garlic, minced
1 serrano pepper, minced
Salt & pepper to taste
1
In a bowl, toss together cucumbers, mini sweet peppers and red onion. Set aside
2
In another bowl, whisk together remaining ingredients until well blended. Combine all ingredients and serve.
How to Select:
Choose bright sweet mini peppers with a glossy finish and firm and plump in texture.
How to Store:
Easy to handle and are not too delicate. Store sweet mini peppers in the refrigerator for up to a week.
How to Use:
The peppers petite size is convenient to add into most recipes. Serve raw for a crunch in salads and appetizers or incorporate into stir-fries and rice dishes.
Make it Gluten Free: Dependent on using a Gluten Free soy sauce.
Ingredients
2 medium cucumbers, sliced thin
10 mini sweet peppers, sliced thin round
1 red onion, sliced thin
¼ cup seasoned rice vinegar
½ cup fresh cilantro, chopped
4 tbsp low sodium soy sauce
2 tbsp fresh ginger, grated
2 tbsp sesame oil
1 tsp garlic, minced
1 serrano pepper, minced
Salt & pepper to taste