Carol Selvarajah Vegetable Salad

Serves: 4-6

Ingredients:

• 2 cucumbers, peeled, halved, sliced into 1/2-inch slices
• 3 tomatoes, seeded, cut into thin wedges
• 1 small red onion, quarteed, sliced thin
• 2 serrano chiles, stemmed, seeded, sliced thin
• 3 kiwi fruit, peeled, halved, sliced thin
• 2.5 tbs. Japanese pickled ginger, drained, coarsely chopped
• salt and pepper to taste
• 1/3 c. seasoned rice vinegar

Steps:

1. Arrange vegetables and kiwi in layers on platter, sprinkling each layer with pickled ginger, salt, pepper, and vinegar. Let stand for 1 hour before serving.

Notes:

• I just put it all into a bowl, and tossed it.
• Seasoned rice vinegar is plain rice vinegar doped up with sugar and salt (mostly sugar). I don't like it -- it makes sushi come out much too sweet -- so don't stock it. Adding about 1/2 tsp. sugar to plain rice vinegar should be just about right here.

Keywords: Pacific, Salads.