Salad
2 servings
15 minutes
0 minutes
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 cucumber, 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.
