4 cucumbers, partially peeled
1/4 cup fresh lime juice
1 tablespoon sugar
1 tablespoon vegetable oil
1 tablespoon Teriyaki sauce (or vegan Teriyaki substitute)
1 tablespoon regular/gluten free soy sauce
2 teaspoons red Thai chile pepper, minced
1 cup scallions, chopped
1/4 cup mint and basil, chopped
Slice into 1-inch pieces and place them into a bowl with the chopped red pepper. In a smaller bowl whisk together the lime juice, sugar, vegetable oil, soy sauce, and teriyaki sauce. Pour dressing over the cucumber pepper mixture. Refrigerate for a minimum of 1 hour. Toss in the scallions, mint, and basil. Using a slotted spoon, spoon cucumber salad into individual bowls, serve chilled.
Slice into 1-inch pieces and place them into a bowl with the chopped red pepper. In a smaller bowl whisk together the lime juice, sugar, vegetable oil, soy sauce, and teriyaki sauce. Pour dressing over the cucumber pepper mixture. Refrigerate for a minimum of 1 hour. Toss in the scallions, mint, and basil. Using a slotted spoon, spoon cucumber salad into individual bowls, serve chilled.
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