By Christine Vartanian Datian
3 medium cucumbers, peeled, thinly sliced
1 small red onion, finely chopped or minced
1 jalapeno pepper, seeded and finely chopped
2-3 scallions, finely chopped
1/2 cup flat leaf parsley, finely chopped
1/2 medium red or yellow bell pepper, thinly sliced
1/4 cup rice wine vinegar
3-4 tablespoons dark sesame oil
1 teaspoon sugar and 1 teaspoon Kosher or sea salt
1 teaspoon crushed red chili flakes
Toasted almonds or sesame seeds (optional)
Preparation:
Combine all ingredients in a bowl and toss a few times with the rice wine vinegar and sesame oil. Taste to check seasonings. Cover and chill overnight or at least 2-3 hours before serving. To serve, transfer to a serving dish and sprinkle with toasted almonds or sesame seeds, if desired.
Serves 4.
*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:
