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6 servings
suggest servings
| 2 | large | cucumbers | peeled, seeded and diced |
| 1 | large | onion | peeled, sliced paper thin |
| 1 | large bunch | radishes | trimmed, sliced in thin rounds |
| 1 | each | green bell pepper | cored, seeded, in thin strips |
| 1 | small | cilantro | bunch, fresh |
| 3/4 | cup | rice wine vinegar | |
| 1 | tablespoon | ginger | fresh, minced |
| 1 | x | salt and black pepper | to taste |
Put cucumbers, onion, radishes and bell pepper in a large bowl; toss well.
If they are not prechilled, cover and refrigerate for 1 hour.
Mince cilantro leaves.
Drizzle rice wine vinegar over vegetables, sprinkle the cilantro and ginger over them, and toss thoroughly to combine.
Season to taste and serve immediately.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 6% |
| Sugars 3.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 3% | Vitamin C | 35% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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