- ¼ cup extra virgin olive oil
- ¼ cup seasoned rice vinegar
- 1 ½ tablespoons maple syrup
- 3 tablespoons toasted sesame oil
- 1 ½ teaspoons soy sauce or tamari sauce for gluten free
- 1 large cucumber, quartered lengthwise and sliced
- 2 mini red peppers, seeded and diced
- 3 tablespoons sliced green onions
In a resealable glass jar, combine the first 5 ingredients (extra virgin olive oil through soy or tamari sauce). Seal the jar and shake vigorously to combine; set aside.
Place the cucumber, peppers, and green onions in a serving bowl. Drizzle with as much dressing as you'd like and toss well to coat. Chill until ready to serve. Refrigerate any unused dressing and use within 2 weeks.
- Yields: 4 servings
- Preparation Time: 10 minutes
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