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Cucumber and Pepper Salad with Radish Cress

5 from 5 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 203 kcal

Ingredients
 

  • 1 Cucumber
  • 1 Mini red peppers
  • 1 Mini yellow peppers
  • 0,5 Red Onion
  • 0,5 shell Radish cress
  • 2,5 tablespoon Calamansi balsamic vinegar
  • 100 Milliliters Rice cream
  • Green pepper from the mill

Instructions
 

  • Peel the cucumber and slice it into thin slices. Pour away the juice of the cucumber.
  • Cut the bell pepper into thin rings and cut the onion into small cubes and mix with the cucumber.
  • Add the vinegar, radish cress and rice cream.
  • Season with green pepper.

Nutrition

Serving: 100gCalories: 203kcalCarbohydrates: 3.6gProtein: 2.8gFat: 20g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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