blondie
04-15-2008, 10:48 AM
Prep time: 15 minutes
Cook time: 0 minutes
Serves: 4
1/4 cup Nakano Seasoned Rice Vinegar Original
1 Tbsp sugar
1 large cucumber
1/4 cup small red onion thinly sliced
1 jalapeno seeded and thinly sliced (optional)
salt to taste
1/2 lemon zested
1/4 sweet bell pepper, diced
1 carrot julienned
Combine rice vinegar and sugar in a medium bowl; mix well. Cut cucumber in half lengthwise; scrape out and discard seeds. Cut into thin slices; place in bowl with vinegar mixture. Add onion and jalepeno; toss lightly. Cover and refrigerate up to 8 hours before serving. Add salt to tast. Before serving, zest lemon, dice pepper and julienne carrot. Garnish and serve.
Cook time: 0 minutes
Serves: 4
1/4 cup Nakano Seasoned Rice Vinegar Original
1 Tbsp sugar
1 large cucumber
1/4 cup small red onion thinly sliced
1 jalapeno seeded and thinly sliced (optional)
salt to taste
1/2 lemon zested
1/4 sweet bell pepper, diced
1 carrot julienned
Combine rice vinegar and sugar in a medium bowl; mix well. Cut cucumber in half lengthwise; scrape out and discard seeds. Cut into thin slices; place in bowl with vinegar mixture. Add onion and jalepeno; toss lightly. Cover and refrigerate up to 8 hours before serving. Add salt to tast. Before serving, zest lemon, dice pepper and julienne carrot. Garnish and serve.