This month’s rescue box was overflowing with bell peppers—red, yellow, and green. Normally, I’d roast them or tuck them into a soup, but this time I wanted to try something raw. And I’m so glad I did. I’ve always been skeptical of raw bell peppers. Too crunchy, bitter, and a little grassy. But this salad changed my mind. The secret is the sesame ginger dressing; the cucumbers stay crisp and cool, while the peppers soak up the dressing’s warmth—ginger, sesame, with a hint of maple. It helps mellow the pepper's natural flavor. The chili oil and everything bagel seasoning elevate it and give it a complexity that becomes addictive. If you’re on the fence about raw peppers, this might be your gateway. It’s quick, colorful, and unexpectedly comforting.
Bell Pepper and Cucumber Salad
1 English cucumber or 4 mini cucumbers, sliced
1 bell pepper or 6-7 mini bell peppers, sliced
2 tbsp chili oil
1/4 cup ginger sesame dressing (recipe below)
1 tbsp everything bagel seasoning, plus more to garnish
Makes 4 servings.
Add all of the ingredients to a salad bowl. Toss to combine. Chill for 30 minutes to let the flavors combine. Serve in bowls and garnish with extra everything bagel seasoning.
Ginger Sesame Dressing
1 tbsp extra virgin olive oil
2 tbsp toasted sesame oil
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp maple syrup
2 tbsp tahini
1 clove of garlic, minced
1 inch of ginger, finely grated
Add all ingredients to a mason jar and shake.
More salad ideas:
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
- Yotam Ottolenghi
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