Ingredients
2 small English cucumbers, thinly sliced2 medium carrots, thinly sliced1 large sweet red pepper, julienned1/2 medium red onion, thinly sliced2 green onions, sliced1/2 serrano or jalapeno pepper, seeded and thinly sliced, optionalMARINADE:1/3 cup sugar1/3 cup rice vinegar1/3 cup water1 teaspoon each salt, garlic powder and pepper1 teaspoon sesame oil1 teaspoon reduced-sodium soy sauce1 small garlic clove, minced1/2 teaspoon minced fresh gingerroot1/4 teaspoon cayenne pepper, optionalOptional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion
Preparation
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 or overnight.
Serve with a slotted spoon. Top as desired.
