For the dressing;
1/4 cup white vinegar
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon sesame oil
1 English cucumber, skin left on, halved lengthwise then cut crosswise on the diagonal into 1/2-inch (1-cm) slices
1 small carrot, cut into 1/4-inch ulienne
1 small red bell pepper, halved lengthwise then cut crosswise on the diagonal into 1/2-inch (1-cm) slices
1 small red chili, seeded and finely chopped
Mix all of the dressing ingredients together in a bowl. Transfer the mixture to a small saucepan and bring to a boil. Reduce the heat and simmer over low heat until the sugar dissolves.
Combine all of the vegetables in a bowl. Pour on the dressing and toss thoroughly. Cover and refrigerate for at least 1-2 hours.
Arrange the salad in small saucers and serve as an appetizer to a Chinese meal.
Active Time: 10 Minutes
Total Time: 1 Hour 20 Minutes
Yield: 2 Servings