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Japanese Cucumber Salad
By Melissa's Corporate Chefs


1 medium Japanese Cucumbers washed and thinly sliced 
1 cup Chinese Long Bean cut into 2 inch pieces 
1/2 cup Bean Sprouts 
1 small Red Bell Pepper washed, seeded, and sliced into thin strips 
1 small Yellow Bell Pepper washed, seeded, and sliced into thin strips 
1 medium Red onion thinly sliced and separated into rings 
1 tablespoon Balsamic Vinegar or red wine vinegar 

Herb Vinaigrette Dressing 

1 tablespoon Herbs chopped 
1/3 cup White Wine Vinegar 
1 tablespoon Olive Oil 
2 teaspoons Sugar 
Organic Garlic to taste minced 
Salt and Pepper to taste 


Using a large, non-stick skillet, combine long beans, onion, and vinegar. 

Cook about 2 minutes, stirring constantly. 

Set aside to cool. 

Combine remaining ingredients (except vinaigrette) with cooled long beans and onions. 

Toss together with vinaigrette. 

Chill two hours before serving. 

 Combine all ingredients and mix well. 

Pour over veggie salad, chill and serve.