Sweet-hot Asian flavors from rice vinegar, sesame oil and cayenne will light up your taste buds—and this salad!
—ALIVIA DOCKERY PARKER, CO
PREP: 25 MIN. + MARINATING MAKES: 6 SERVINGS
2 small English cucumbers, thinly sliced
2 medium carrots, thinly sliced
1 large sweet red pepper, julienned
1/2 medium red onion, thinly sliced
2 green onions, sliced
1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional
MARINADE
1/3 cup sugar
1/3 cup rice vinegar
1/3 cup water
1 teaspoon each salt, garlic powder and pepper
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce
1 small garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon cayenne pepper, optional
Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion
1. In a large bowl, combine the first six ingredients. In a small bowl, mix the marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight.
2. Serve with a slotted spoon. If desired, sprinkle with toppings.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.