Cucumber Salad, Asian
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/4 Cup rice vinegar | |
| 1 tablespoon sesame oil | |
| 4-6 Persian cucumbers | Washed, trimmed and thinly sliced |
| 2 tablespoons sliced scallions | Peeled, washed, thinly sliced, and separated into rings |
| 1/2 teaspoon salt | |
| ¼ cup cilantro, fresh | Washed, trimmed and chopped or 2 teaspoons dried |
| ¼ teaspoon ground ginger | Or ½ teaspoon minced fresh |
| 1 tablespoon sesame seeds | |
| ¼ teaspoon chili paste | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Stir together rice vinegar, sesame oil, salt, cilantro and ginger. | |
| 2 | Add cucumber, and onion slices and toss to coat. | |
| 3 | Cover and chill. Toss with sesame seeds. | |
| 4 | Stir before serving. |
Posted in Vegetable Salad Recipes
