Cucumber and Roast Red Pepper
3 Long English Cucumbers
1 cup Pickled Red Onion (see Recipe below)
3 Roasted Bell Peppers (see Chefs Note below)
1 tsp. crushed Red Pepper Flakes,
1 tsp. Sesame Oil
1 Tsp. Soy Sauce
1/4 cup Rice Wine Vinegar
2 tsp. Sugar (granulated or honey)
Sesame seeds, for garnish
Roughly peel, seed, and slice Cucumber into 1-inch chunks
Place Cucumbers, Roasted Peppers, and Pickled Onions into a large bowl.
Season with salt and crushed red pepper
In a small bowl whisk together oil, vinegar, Soy Sauce, and granulated sugar until well combined.
Pour dressing over salad and toss well until fully coated.
Refrigerate for at least 30 minutes
Garnish with a sprinkle of sesame seeds.
Refrigerated Pickled Red Onion
2 small red onions
1/3 cup sugar
2 cups Rice Wine or Apple Cider Vinegar
2 tablespoons sea salt
Thinly slice the red onion and add the Sugar. Let sit for 1 hour
In a non-reactive bowl combine the cucumbers mixture with vinegar
Keep covered in the refrigerator for two days stirring occasionally
Transfer to a clean mason jar and can store for up to 2 weeks if you don’t eat them all first
Roasted Bell Peppers
TO ROAST IN THE OVEN: Preheat the oven to 450 degrees F.
Cut the bell peppers in half from stem down through the end. Remove the stem, membrane, and seeds.
Arrange the peppers, cut sides down on a parchment lined baking sheet.
Roast the peppers until the tops start to turn black and are tender (approx. 15 mins),
TO COOK OVER A GAS STOVE TOP OR GRILL: Leave the peppers whole. Char/burn them on all sides either directly on the gas flame until they are charcoaled and looked completely burnt (they are not)
Transfer to a large mixing bowl and wrap with plastic wrap to steam the peppers in their own juices)
Once cool, peel and remove the seeds from the roasted pepper.
Slice the peppers into strips, Season with Olive oil and salt. Keep for up to 5 days