Red Pepper-Cucumber Salad
Updated July 13, 2023
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½tablespoons red wine vinegar
- 2½tablespoons olive oil
- 3scallions, thinly sliced
- 2½large red bell peppers, cut in julienne strips
- 5Kirby cucumbers, scrubbed or 2 large regular peeled cucum bers, cut into batons
- Freshly ground black pepper to taste
- 2½tablespoons chopped fresh chives
Nutritional analysis per serving (5 servings)
134 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 3 grams protein; 12 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk vinegar with oil in salad bowl and stir in scallions. Add red peppers and cucumbers; toss with pepper. Sprinkle with chives and serve.
Private Notes
Comments
I don't care for raw red bell peppers and only made this dish because they were in the fridge and I didn't want them to go to waste. My friend loved it, but the surprise was that I ended up eating a good portion of it. This is a winner salad, no idea why such a simple preparation should completely transform its ingredients, but it definitely did.
I made this but used sherry vinegar instead of red wine. I used a mandolin for the veggies. This salad was a huge hit! Who knew something so simple could be so tasty?
I don't care for raw red bell peppers and only made this dish because they were in the fridge and I didn't want them to go to waste. My friend loved it, but the surprise was that I ended up eating a good portion of it. This is a winner salad, no idea why such a simple preparation should completely transform its ingredients, but it definitely did.