asian cucumber and red pepper salad

Name: Asian Cucumber and Red Pepper Salad
Prep time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 2 - red peppers, cut into large pieces; 2 - cucumbers, sliced thin (skins removed if desired); 1/4 cup(s) rice wine vinegar; 1 teaspoon(s) sesame oil; 1/4 teaspoon(s) salt; 1 pinch(es) red pepper flakes; 3 tablespoon(s) sesame seeds

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Frank Gerace

Brigantine, NJ

Updated on Aug 28, 2013

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.

Rate

prep time 45 Min

cook time

method Refrigerate/Freeze

yield 4 serving(s)

Ingredients

2 - red peppers, cut into large pieces
2 - cucumbers, sliced thin (skins removed if desired)
1/4 cup rice wine vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
1 pinch red pepper flakes
3 tablespoons sesame seeds

How To Make asian cucumber and red pepper salad

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.

Step 2

While the peppers roast, slice cucumbers as thin as possible either by hand or using a mandolin. Place in a medium bowl.
Step 3

Prepare the dressing using all other ingredients except sesame seeds.
Step 4

Chop peppers once cooled and place in bowl with cucumbers and sesame seeds.
Step 5

Dress salad and let sit in fridge for 30 mins before serving.
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