Spiky Cucumber Salad



1/4 cup rice vinegar
1/8 cup olive oil
2 teaspoons finely shredded lemon peel
1 tablespoons lemon juice
2 teaspoons grated fresh ginger
2 teaspoons sugar
1 teaspoon coarsely ground black pepper
1/2 teaspoon toasted sesame oil
1/2 teaspoon salt
crushed red pepper to taste
4 medium cucumbers

1. In a screw-top jar combine vinegar, olive oil, lemon peel and juice, ginger, sugar, black pepper, sesame oil, salt, and crushed red pepper. Close jar; shake well to combine. Set aside.
2. Cut cucumbers into bite-sized strips or sticks. Place cucumbers in alarge bowl. Drizzle dressing over cucumbers; toss to combine. Cover and refrigerate for at least 2 hours or up to 12 hours, tossing occasionally. Drain to serve.

Yield: 12 servings

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