Crunchy Cucumber Asian Salad

Name: Crunchy Cucumber Asian Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 4 Persian Cucumbers; 2 Cups French Green Beans; 1.5 Cups Snow Peas; 2 Fresh Limes; 5 Tablespoons Olive Oil; 2 Tablespoons Vegan Ponzu Sauce; 1/2 Teaspoon Sugar; 2 teaspoons Toasted Sesame Seeds; Salt & Pepper

Salad

Persian Cucumbers		4
French Green Beans		2 Cups
Snow Peas		1.5 Cups

Sesame Lime Dressing

Fresh Limes		2
Olive Oil		5 Tablespoons
Vegan Ponzu Sauce		2 Tablespoons
Sugar		1/2 Teaspoon
Toasted Sesame Seeds		2 teaspoons
Salt & Pepper

I’m sick of winter! Bring on the fresh spring flavors, this will jumpstart your taste buds.

If you like a bit of heat add a squeeze of Sriracha to the Dressing.

I use this brand Ponzu sauce but if you are not Vegan they sell pretty good ones at the grocery store, its a step up from Soy Sauce.

Make the Dressing by whisking all the ingredients together and set aside.
Bring a pot of salted water to a boil and add the Green Beans & Sugar Snap Peas, cook for about a minute or two, immediately plunge them into a bowl of ice water, this will keep them crisp and green.
Slice the Cucumbers lengthwise and place in another bowl with enough ice & water to cover them. Do the same for the Radishes in a separate bowl as they will turn everything pink. I add a little Vinegar to each bowl.
Make the dressing by mixing all the ingredients together.
Drain the Vegetables and assemble them on a platter.
Drizzle the Dressing over it before serving.