Asian Cucumber Salad

(2 votes)
1 pkg Persian Cucumbers, very thinly sliced
1C Shredded Carrots
½ Red Onion, thinly sliced
½C 50% Less Salt Cashew Pieces
¾C Soy Vay Cha-Cha Chicken Salad Dressing
Red Pepper Flakes, Salt, & Pepper, to taste
Rice Wine Vinegar (a splash or two)

1) Mix all ingredients in a bowl & refrigerate for at least 1 hour (preferably overnight) before serving.

Chef Marcus (Tucson Store 88/Grant and Swann)

Add your own review