Asian Vegetable Salad
Asian Vegetable Salad is a great way to use some of those vegetables growing in the garden. This recipe is made with cucumbers, peppers, onions and topped with an Asian dressing.
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Ingredients Needed for Asian Vegetable Salad:
6 cups cucumbers, cut in half, scrape out the seeds and sliced into bite-size pieces. I used and love Armenian cucumbers
Large red bell pepper, sliced and cut into bite-size pieces
Large green bell pepper, sliced and cut into bite-size pieces
Red onion, sliced and cut into bite-sized pieces
2 Tablespoons chopped cilantro
Dressing:
4 Tablespoons soy sauce
2 1/2 Tablespoons rice wine vinegar
1 Tablespoons sesame oil
2 Tablespoons honey
1/2 teaspoon salt
1/8 teaspoon pepper
Extras for serving:
Pepper, freshly cracked
Ramen noodles, dry and broken
Instructions for Asian Vegetable Salad:
Wash and dry vegetables. Cut up all of the vegetables as stated above and place in a medium to large serving or mixing bowl.
Combine ingredients for the dressing in a deep bowl. Whisk together.
Pour dressing over vegetables and stir to combine.
Refrigerate to chill-about two hours.
Serve the same day. Serve with a slotted spoon to drain the dressing.
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Asian Vegetable Salad
A salad recipe made with chopped vegetables and an Asian dressing.
Ingredients
- 6 cups cucumbers peeled, sliced and cut into bite-size pieces
- 1 large red bell pepper cut into bite-size pieces
- 1 large green bell pepper cut into bite-size pieces
- ½ cup red onion diced
- 2 tbsps cilantro chopped
- 3 ounce ramen noodles (or crunchy chow mein noodles) noodles only
Dressing Ingredients:
- 4 tbsps soy sauce
- 2 ½ tbsps rice wine vinegar
- 1 tbsp sesame oil
- 2 tbsps honey
- ½ tsp salt
- ⅛ tsp pepper
Instructions
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Mix all of the dressing ingredients together and refrigerate.
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Peel cucumber, slice and cut into bite-size pieces.
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Remove stem and seeds from the peppers. Cut into bite-size pieces.
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Dice red onion and chop cilantro.
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Combine all ingredients in a large bowl.
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Add dressing and stir.
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Refrigerate untl ready to serve about 1-2 hours.
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Stir before serving.
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Serve with a slotted spoon to drain dressing.
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Serve with crunchy Chinese noodles or broken up ramen noodles. Serve immediately.
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