1 large seedless English cucumber, thinly sliced
½ teaspoon salt
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1 yellow bell pepper, seeded and cut into short, thin strips
3 medium carrots, peeled and sliced into rounds
2 cups (12 ounces) cherry tomatoes, halved
½ medium red onion, cut into thin slivers
½ cup chopped fresh cilantro
¼ cup vegetable oil
¼ cup rice wine vinegar
Ground black pepper, to taste
Toss cucumber slices with salt in a colander; let stand in the sink or over a bowl until juice has drained, 30-45 minutes. Pat cucumbers dry with paper towels.
Turn the cucumbers into a large bowl; add remaining veggies, cilantro and oil and toss gently to coat. Add vinegar and pepper; toss again.
Cook's note: Can be covered and refrigerated several hours. Before serving, adjust salt, pepper and vinegar to taste.
Linda Lenhardt, Tower Lakes