10 oz. (1 3/4 cups) Shredded Hothouse Cucumbers
2 oz. (1/3 cup) Sliced Tomatoes , seeded
2 tsp. Jalapeno Peppers , seeded and minced
Black Pepper to taste
Splash of Rice Wine Vinegar
1.) Peel and seed the cucumber. Shred the cucumber in a bowl, drain off excess moisture. Add tomato, jalapeno and rice wine vinegar. Keep refrigerated.
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