Easy Japanese Salad

Courtesy of: Licence to Grill
Host: Rob Rainford

Yield: 8

2 cucumbers
2 green onions, sliced
6 tbsp of rice wine vinegar (90ml)
2 tbsp of sugar (30ml)
6 tbsp of soy sauce (90ml)
5 tbsp of vegetable oil (75ml) or 5 tbsp peanut oil (75ml)
Salt and pepper to taste
1 red pepper, julienne
1 yellow pepper, julienne
1 cup of diakon, julienne

Peel cucumbers and cut in half lengthwise: with a spoon remove the seeds. With the slicing disk of a food processor or a knife, slice cucumbers into half-moon shapes. Place cucumbers in a bowl, add green onions and remaining vegetables. Pour in dressing, coating vegetables. Cover and refrigerate for about an hour before serving. Serve on lettuce garnished with parsley or the green part of green onions