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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A quick cool & refreshing use for the cucumbers coming out of the garden when gets hot. Just quarter & seed, then proceed with recipe if you don't have seedless cucumber or use 6 or 8 pickling cucumbers. Same with the peppers - use what you have - minis, cherries, any sweet pepper will work. Whatever you have, use it! Exotic but not too exotic - good foil for grilled fish or poultry, even BBQ'd pork. Found in The Seattle Times. Cook time is setting time. I plan to chill several hours before serving to wilt the cucumbers a little. Ingredients:
1 cucumber, large seedless, thinly sliced on the bias |
1/2 yellow bell pepper, cored, seeded and thinly sliced |
1/2 red bell pepper, cored, seeded and thinly sliced |
1/2 cup red onion, thin-sliced |
1 navel orange, peeled, halved and thinly sliced |
1 tablespoon low sodium soy sauce (tamari ok too) |
2 tablespoons mirin |
1 tablespoon rice vinegar, unseasoned |
1 teaspoon sriracha sauce (sambal oelek ok too) |
2 teaspoons brown sesame seeds (black ok ) |
Directions:
1. Combine all ingredients in a large mixing bowl and allow to sit 10 minutes before serving.
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