Cucumber & Red Pepper Salad

Well ahead of time, you’ll need to whip up a batch of Lucky Trio Oil, by infusing the garlic, ginger, and hot peppers in 1 cup of vegetable oil. Chop the ingredients coarsely, then drop them into a saucepan with the oil. Heat the mixture over low heat for 15 – 30 minutes, or until the solid ingredients brown up. Allow the mixture to cool completely, then strain the solids from the oil. Store the infused oil in the refrigerator for later use. You will only use 1/8 cup of it for this recipe.

Next, chop the cucumber julienne style, into 1/8″ x 1/8″ x 2″ strips, and discard the seeded core. Chop up the bell pepper in similar sized strips, and toss the two together in a large mixing bowl. Finally, chop the fresh cilantro and add it to the salad.

To make the dressing, mix together the sesame oil, rice vinegar, and 1/8 cup of the Lucky Trio Oil you prepared earlier. In a small bowl, dissolve the sugar in the hot water, then add the solution to the dressing. Stir the dressing very well, then toss it with the cucumber and peppers. Sprinkle the sesame seeds and goji berries into the mix, toss once more, and serve right away.

If you’re making this ahead of time, just chill the dressing and the salad ingredients separately. You can combine them right before you serve them.