Recipe for Chopped Cucumber and Red Pepper Salad in Endive Leaves 
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Yield:
10
Ingredients:
Amount Ingredient
1 x English cucumber
1 lrg red bell pepper
2 lrg green onions
1/2 tsp minced ginger root
3 tbl seasoned rice vinegar
1/2 tsp Asian sesame oil
1 tbl peanut or canola oil
1/2 tsp chile oil see * Note
30 med Belgian endive leaves - (3 large heads)
Instructions:
Instructions: * Note: Look for chile oil in the Asian aisle of supermarkets or at Asian markets.

Peel, split and seed the cucumber, then dice it into 1/4-inch pieces. Dice the bell pepper into 1/4-inch pieces. Thinly slice the onions. Place the cucumber, bell pepper, onions, ginger, vinegar and sesame, peanut and chile oils in a bowl. Mix well. Refrigerate, covered, up to 5 hours.

To serve, stir well. Drain off all the liquid. Fill each endive leaf with about 1 tablespoon of salad. (This can be done 1 hour ahead and refrigerated.) Arrange the leaves on a leaf-lined platter. Serve.

This recipe yields 10 servings.

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