EASY JAPANESE SALAD
EASY JAPANESE SALAD
2 cucumbers
2-3 green onions, sliced
6 tablespoons of rice wine vinegar (90ml)
2 tablespoons of sugar (30ml)
6 tablespoons of soy sauce (90ml)
5 tablespoons of vegetable or peanut oil (75ml)
Salt and pepper to taste
1 red pepper, julienne
1 yellow pepper, julienne
1 cup of diakon, julienne
Peel cucumbers and cut in half lengthwise: with a spoon remove the seeds. With the slicing disk of a food processor or a knife, slice cucumbers into half-moon shapes. Place cucumbers in a bowl, add green onions and remaining vegetables. Pour in dressing, coating vegetables. Cover and refrigerate for about an hour before serving. Serve on lettuce garnished with parsley or the green part of green onions.
Yield: 8 servings
2 cucumbers
2-3 green onions, sliced
6 tablespoons of rice wine vinegar (90ml)
2 tablespoons of sugar (30ml)
6 tablespoons of soy sauce (90ml)
5 tablespoons of vegetable or peanut oil (75ml)
Salt and pepper to taste
1 red pepper, julienne
1 yellow pepper, julienne
1 cup of diakon, julienne
Peel cucumbers and cut in half lengthwise: with a spoon remove the seeds. With the slicing disk of a food processor or a knife, slice cucumbers into half-moon shapes. Place cucumbers in a bowl, add green onions and remaining vegetables. Pour in dressing, coating vegetables. Cover and refrigerate for about an hour before serving. Serve on lettuce garnished with parsley or the green part of green onions.
Yield: 8 servings
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