Salad
2 - 4 servings
15 minutes
0 minutes
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.