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Red Pepper and Japanese Cucumber Salad
By Chef Martin Yan


1/4 cup Rice Vinegar
2 tablespoons Sesame Oil
6 cloves Organic Garlic - thinly sliced
2 teaspoons Salt
2 teaspoons Sugar
1 Japanese Cucumbers cut in half and thinly sliced
1 Organic Bell Pepper - red seeded and thinly sliced
1 Organic Green Onion chopped
1/2 teaspoon Dried Red Pepper Flakes


In a bowl, combine the vinegar, sesame oil, garlic, salt, and sugar. 

Add the cucumber, bell pepper, green onion, and pepper flakes; toss to coat. 

Let stand for 5 minutes. 

Drain well before serving.