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Easy Breezy Cool As A Cucumber Summer Salad!
This salad is cool, easy and fun! It's a great, healthy dish on summer's day or when you're just looking for something light and refreshing!
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Course
Salad
Cuisine
American
Ingredients
4-5
oz
dry glass noodles or mung-bean noodles
2
English cucumbers
very thinly sliced
3
Tbsp
brown rice vinegar OR white wine vinegar
2
Tbsp
sesame seeds
1
Tbsp
chopped parsley
Salt and black pepper to taste
Instructions
Boil about 6C water and add noodles.
Cook until tender.
Drain and rinse with cool water.
"cut" the noodles if desired. I used a star-shaped tool to make then in smaller pieces.
Transfer noodles to a larger bowl.
Add cucumbers, vinegar, sesame seeds and parsley.
Add salt and pepper to taste.
Chill for at least an hour.
Notes
recipe from the Forks Over Knives magazine
Keyword
vegan
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