Cucumber Thai Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/4 Cup rice vinegar | |
| 2 tablespoons olive oil | |
| 2 Tablespoons sugar | |
| ¼ teaspoon red pepper flakes | (optional) |
| 1 teaspoon sesame oil | |
| 4 Medium cucumbers | Washed, halved lengthwise, seeds removed and thinly sliced |
| 4 green onions | Washed, trimmed and sliced thinly |
| 1 teaspoon soy sauce | |
| Dash of pepper | |
| ¼ cup peanuts, crushed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Stir together vinegar, sugar, oil, red pepper flakes, sesame oil, and pepper. | |
| 2 | Add cucumber, and green onion and toss to coat. Cover and chill. | |
| 3 | Stir before serving. Top with crushed peanuts |
Posted in Vegetable Salad Recipes
