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asian cucumber and red pepper salad

(1 rating)
Frank_Gerace avatar
Recipe by
Frank Gerace
@Frank_Gerace
Brigantine, NJ

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 rating)
yield 4 serving(s)
prep time 45 Min
method Refrigerate/Freeze

Ingredients For asian cucumber and red pepper salad

  • 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

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.
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