Cucumber Pepper Salad

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2
tablespoons rice vinegar
1
tablespoon reduced-sodium soy sauce
2
teaspoons sugar
1
teaspoon sesame oil
1/8
teaspoon crushed red pepper flakes
1
English (seedless) cucumber, cut lengthwise in half, thinly sliced (3 cups)
1
large yellow bell pepper, chopped (1 1/4 cups)
1
medium red bell pepper, chopped (1 cup)

Directions

  1. 1 In medium bowl, mix vinegar, soy sauce, sugar, oil and pepper flakes. Add cucumber and bell peppers; toss to coat. Serve immediately or refrigerate up to 4 hours.

Notes

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Recipe Step Photos

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