September 27, 2016
Lunch, Salads, Vegetable Salad,
Side Dishes, Vegetables, Carrot, Cucumber, Radish , Asian, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Summer, Refrigerator, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"This is out of our local Fred Meyer magazine called "My Magazine". This needs to marinate for at least 1 hour."
Combine all ingredients and let marinate in refrigerator for at least 1 hours before serving.
Serve, refrigerating any leftovers.
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Except for using parsley instead of clilanto, this was made a per recipe.
Great flavors and the perfect vinaigrette for Cucumber.
Enjoyed by all here.
Wow, was this good Teresa. We really enjoyed this cucumber salad. It has so much flavor, great textures and is really pretty. It was quick and easy to make with excellent results. Made FYC tag game.
This is so colorful in the bowl! I used a mandoline to cut paper thin slices and black sesame seeds. I liked that this wasn't swimming in dressing and it had a lovely flavor; but do think it needs a bit more to coat the veggies. I put it all in a lidded tub and shook it every so often to better coat the veggies. Served with a Greek Chicken Soup. I plan to use the rest on hoagies today. Thank you for sharing this recipe!