Sunday, August 9nd 6:00pm - Healthy Lifestyles
Sesame Cucumber Salad
Serves 8 persons
1½ cup seasoned rice vinegar
½ teaspoon rooster sauce
2 tablespoons sesame oil
6 cucumbers, peeled, seeded and diced
1 red onion, thinly sliced
1 green onion, thinly sliced
In medium mixing bowl, whisk together vinegar, rooster sauce, and oil until well combined. Toss in cucumber, red and green onion. Mix well and serve. Or, chill about 1 hour and serve chilled.
Optional: Add 1 cup sushi grade octopus, chopped
What's Cookin' welcomes Sushi Chef Ken Cruz, RipTide Sushi in Mission Viejo .
Left to Right: The Bikini Chef Susan Irby, Sushi Chef Ken Cruz, Kelly Carter, Denice Fladeboe.
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
