Asian Cucumber and Red Pepper Salad

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.

★★★★★ 1 vote
45 Min


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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

How to Make Asian Cucumber and Red Pepper Salad


  • 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.

Printable Recipe Card

About Asian Cucumber and Red Pepper Salad

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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