Asian
Pepper Salad
This fresh crunchy salad is a perfect side dish for grilled meat, poultry or fish and also pairs well with a sandwich for lunch. Simple to prepare, it keeps well in the refrigerator for a couple of days.
Recipe Yield: 8 ½ cup servings | Prep Time: 10 Min.
INGREDIENTS
3 Ontario Greenhouse Peppers, Red, Yellow and Orange
½ medium red onion (125 g) cut in very thin strips
½ cup (120 mL) rice wine vinegar
1 tbsp. (15 mL) local Ontario honey
½ tsp. (2.5 mL) low sodium soy sauce
½ tsp. (2.5 mL) minced fresh ginger
Pepper to taste
2 tbsp. (30 mL) fresh cilantro
INSTRUCTIONS
- Slice peppers and onions into julienned strips.
- Combine vinegar, honey, soy sauce, ginger and pepper. Pour over pepper and onion strips and combine.
- Let sit in the refrigerator for at least half an hour to develop flavour.
- Before serving toss in chopped cilantro.
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