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


  • 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
  • 1 pinch
    red pepper flakes
  • 3 Tbsp
    sesame seeds

How to Make Asian Cucumber and Red Pepper Salad


  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.

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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