Ingredients

1/4 cup Nakano Seasoned Rice Vinegar Original

1 Tbsp. sugar

1 large cucumber

1/4 cup small red onion, thinly sliced

1 jalapeno, seeded and thinly sliced (optional)

Salt, to taste

1/2 lemon, zested

1/4 sweet bell pepper, diced

1 carrot, julienned

Preparation

  1. Combine rice vinegar and sugar in a medium bowl; mix well.

  2. Cut cucumber in half lengthwise; scrape out and discard seeds. Cut into thin slices; place in a bowl with vinegar mixture.

  3. Add onion and jalapeno; toss lightly.

  4. Cover and refrigerate up to 8 hours before serving.

  5. Add salt to taste. Before serving, zest lemon, dice pepper and julienne carrot.

  6. Garnish and serve.