CRISP & SPICY CUCUMBER SALAD

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 tsp each - salt, garlic powder, pepper

1 tsp sesame oil

1 tsp reduced-sodium soy sauce

1 small garlic clove, minced

1/2 tsp minced fresh gingerroot

1/4 tsp cayenne pepper, optional

Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion

In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables, toss to combine. Refrigerate, covered, 30 minutes up to overnight.

Serve with a slotted spoon. If desired, sprinkle with the toppings.

recipe and photo from Taste of Home 2013