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Asian Cucumber Salad
Asian Cucumber Salad Eileen Goltz | Pareve
15 minutes 15 minutes
4 servings

  • 4 large cucumbers; cut in slices
  • 5 green onions white part only, sliced thinly
  • 1 Tablespoon rice wine vinegar
  • 2 Tablespoons sweet chili sauce
  • 1 Tablespoon soy sauce
  • ½ cup chopped coriander leaves*
  • ½ cup crushed roasted peanuts **

  1. Put the sliced cucumbers into a bowl with the shallots and sprinkle over the vinegar. Add the sweet chili sauce and soy sauce and toss the salad.
  2. Just before serving add the coriander leaves and peanuts and toss again. Serve at once.
  • This recipe can be doubled or tripled.
  • * You can substitute flat leaf parsley for the coriander leaves
  • **  I like to use honey roasted for this recipe

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