Asian Cucumber and Red Pepper Salad

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

The Cook

Frank Gerace Recipe
Lightly Salted
Brigantine, NJ (pop. 9,450)
Frank_Gerace
Member Since Jul 2013
Frank's notes for this recipe:
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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Directions

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.
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