Asian Cucumber and Red Pepper Salad
**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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- red peppers, cut into large pieces
- cucumbers, sliced thin (skins removed if desired)
- 1/4 c
- rice wine vinegar
- 1 tsp
- sesame oil
- 1/4 tsp
- 1 pinch
- red pepper flakes
- 3 Tbsp
- sesame seeds
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.