Asian Cucumber and Red Pepper Salad

Frank Gerace

By
@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.


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Rating:
★★★★★ 1 vote
Serves:
4
Prep:
45 Min
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

Step-By-Step

1Begin 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.

2While the peppers roast, slice cucumbers as thin as possible either by hand or using a mandolin. Place in a medium bowl.

3Prepare the dressing using all other ingredients except sesame seeds.

4Chop peppers once cooled and place in bowl with cucumbers and sesame seeds.

5Dress 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