Spicy Cucumber and Veggie Sweet Salad
By Chef Tom Fraker


1 package Melissa’s Mini Cucumbers, sliced thin

10 Melissa's Veggie Sweet Peppers, sliced into thin rounds

1 Red Onion, peeled, halved, and sliced very thin

¼ cup Seasoned Rice Vinegar

½ cup fresh Cilantro, chopped

4 tablespoons Soy Sauce

2 tablespoons fresh Ginger, grated

2 teaspoons Sesame Oil

1 teaspoon fresh Garlic, minced

1 fresh Serrano Chile, minced

to taste, Kosher Salt and Freshly Ground Pepper


In a bowl, gently toss the first 3 ingredients and set aside.

In another bowl, whisk together the vinegar and the rest of the ingredients until well blended. Mix into the other bowl and serve. Makes about 2-4 servings.