Asian Cucumber and Red Pepper Salad

Frank Gerace Recipe

By Frank Gerace Frank_Gerace

This is a tweaked recipe of mine that is near and dear to me as a go-to side in the summer months.

**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.


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cooking Method:
Refrigerate/Freeze

Ingredients

2
red peppers, cut into large pieces
2
cucumbers, sliced thin (skins removed if desired)
1/4 c
rice wine vinegar
1 tsp
sesame oil
1/4 tsp
salt
1 pinch
red pepper flakes
3 Tbsp
sesame seeds
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Directions Step-By-Step

1
Begin by roasting your peppers seasoned with olive oil, salt, and pepper in a 400 degree oven for about 15 minutes or until they begin to char.
2
While the peppers roast, slice cucumbers as thin as possible either by hand or using a mandolin. Place in a medium bowl.
3
Prepare the dressing using all other ingredients except sesame seeds.
4
Chop peppers once cooled and place in bowl with cucumbers and sesame seeds.
5
Dress salad and let sit in fridge for 30 mins before serving.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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