Asian Cucumber and Red Pepper Salad
**Use pickling cucumbers if possible to prevent the salad from being soggy.
**This is best prepared in a metal bowl to retain the chill once served.
- red peppers, cut into large pieces
- cucumbers, sliced thin (skins removed if desired)
- 1/4 c
- rice wine vinegar
- 1 tsp
- sesame oil
- 1/4 tsp
- 1 pinch
- red pepper flakes
- 3 Tbsp
- sesame seeds