So last time I posted my plans for improving a cucumber slaw recipe.
It only took me about an hour after posting to start on a new recipe. The funny part? I didn’t follow all of my own suggestions. Instead of adding red cabbage, I added mini sweet peppers. I did not have any red cabbage on hand, but I had a few mini sweet peppers left over from this recipe.
Oh, it was good. The slight sweetness of the mini sweet peppers helped tame the tangy-ness of the rice vinegar, while adding a delicious crunch. This cucumber slaw was perfect on the Korean beef tacos, but I imagine it could also be good (in small amounts) as a side on its own.
1/2 medium cucumber, sliced thinly
4 mini sweet peppers, sliced thinly
1/4 c edamame, cooked and shelled
2 tsp rice vinegar
1/2 tsp crushed red pepper flakes
Partially peel the cucumber, and slice it thinly. Salt the cucumber and allow it to drain for half an hour. Pat the cucumber dry with a paper towel, then add to a medium bowl. Add the shelled edamame, mini sweet peppers, rice vinegar, and red pepper flakes. Stir to combine, and enjoy!