* Can cut cucumbers in slices instead of spikes if you want to.

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Makes 24 to 26 servings
Prep: 20 minutes
Chill: 2 hours

Ingredients

1/2  cup rice vinegar

1/4  cup olive oil

1  tablespoon finely shredded lemon peel

2  tablespoons lemon juice

1  tablespoon grated fresh ginger

1  tablespoon sugar

1-1/2  teaspoons coarsely ground black pepper

1  teaspoon toasted sesame oil

1  teaspoon salt

1/4  teaspoon crushed red pepper

8  medium cucumbers

Directions

1. In a screw-top jar combine vinegar, olive oil, lemon peel and juice, ginger, sugar, black pepper, sesame oil, salt, and crushed red pepper. Close jar; shake well to combine. Set aside.

2. Cut cucumbers into bite-sized strips or sticks. Place cucumbers in a very large bowl. Drizzle dressing over cucumbers; toss to combine. Cover and refrigerate for at least 2 hours or up to 12 hours, tossing occasionally. Drain to serve. Makes 24 to 26 servings.




Nutrition facts per serving:
calories: 27
total fat: 1g
saturated fat: 0g
monounsaturated fat: 1g
polyunsaturated fat: 0g
cholesterol: 0mg
sodium: 51mg
carbohydrate: 3g
total sugar: 3g
fiber: 1g
protein: 1g
vitamin C: 10%
calcium: 2%
iron: 2%