Cool and Spicy Cucumber Salad

cool and spicy cucumber salad 1.jpg

Vegetable, Snack/Side, Plant-Forward, Gluten Free, Vegan, Vegetarian

Yield: 100 Servings

Vegetable: ½ cup

Ingredients

5 ¼ pounds Tomatoes, fresh, 1/4-inch diced

3 tablespoons, 1 teaspoon Pepper, red, crushed, flakes, spices

1 pound, 14 ounces Green onions, spring or scallions (includes tops and bulb), raw, sliced thinly

¾ cup Cilantro, finely chopped

1 pound, 9 ounces Lemon juice from concentrate, bottled

12 pounds Cucumbers, 1/4-inch sliced (do not peel)

Method

  1. Place the tomatoes, red pepper flakes, green onions, cilantro and lemon juice in a large bowl. Mix well

  2. Add the cucumber slices and fold into the mixture

  3. Transfer into an appropriate bowl. Cover. CCP-Hold refrigerated at internal temperature of 40°F. or below for service.

Source: Jeremy West, Greeley-Evans Weld County School District 6