Makes – 3 cups (750 mL)
Serves – 6 – ½ cup (125 mL) per serving
This refreshing summer salad is my version of a Japanese cucumber salad minus the seaweed. It goes well with grilled chicken, salmon or just served with brown rice and cashews.
1 whole English cucumber, washed and sliced very thinly
2/3 cup (150 mL) rice vinegar
1/3 cup (75 mL) water
1 tsp. (5 mL) granulated sugar
½ tsp (2 mL) red pepper flakes
1. Place sliced cucumber into a small bowl.
2. Whisk together the dressing ingredients: rice vinegar, water, sugar and red pepper flakes. Pour over top of the cucumber. Store in fridge for up to 1 day. Serve.
To make this a kid friendly recipe omit the red pepper flakes.