Quick Asian Veggie Salad

  • 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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