Asian Pepper Salad Recipes

ASIAN CUCUMBER AND RED PEPPER SALAD

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.

Provided by Frank Gerace @Frank_Gerace

Categories Vegetables

Number Of Ingredients 7

Asian Cucumber and Red Pepper Salad image

Steps:

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.
While the peppers roast, slice cucumbers as thin as possible either by hand or using a mandolin. Place in a medium bowl.
Prepare the dressing using all other ingredients except sesame seeds.
Chop peppers once cooled and place in bowl with cucumbers and sesame seeds.
Dress salad and let sit in fridge for 30 mins before serving.

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

ASIAN PEAR SALAD

This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.

Provided by kitty.rock

Categories Salad Dressings

Time 10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

Asian Pear Salad image

Steps:

In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
Add the shallots to the vinaigrette then set aside.
When serving, dress the greens lightly, season to taste, and serve immediately.

Ingredients

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

QUICK THREE-PEPPER SALAD

This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.-Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 3

Quick Three-Pepper Salad image

Steps:

In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts :

Ingredients

1 each medium sweet red , yellow and green pepper, thinly sliced
1 small onion, cut into 1/4-inch wedges
1/3 cup Vinaigrette salad dressing

More about "asian pepper salad recipes"

ASIAN CHOPPED SALAD - SPEND WITH PENNIES

Web Aug 24, 2019 Wash, prep and chop all vegetables. Heat sesame oil in a skillet over medium heat and toast almonds for 3-5 minutes or until …
From spendwithpennies.com
5/5 (47)
Total Time 30 mins
Category Salad
Calories 237 per serving

Heat sesame oil in a skillet over medium heat and toast almonds for 3-5 minutes or until slightly browned and fragrant. Set aside to cool.

Asian Pepper Salad Recipes

ASIAN CUCUMBER AND RED PEPPER SALAD

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.

ASIAN PEAR SALAD

This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.

QUICK THREE-PEPPER SALAD

This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.-Marilou Robinson, Portland, Oregon

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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.