Frank's StoryThis 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.
red peppers, cut into large pieces
cucumbers, sliced thin (skins removed if desired)
rice wine vinegar
red pepper flakes
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.