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Spicy Pepper and Cucumber Salad

This little salad is very refreshing and can be made the day before serving. Leftovers will keep in the refrigerator 3-4 days and remain crisp and delicious.

Makes about 3 cups.


  • 8 oz Persian cucumbers
  • 8 oz mini sweet peppers (various colors)
  • 1/2 tsp salt
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp raw sesame seeds
  • 1/4 tsp black seeds
  • 1/2 tsp red pepper flakes
  • 1 tsp grated ginger root
  • 1 Tbsp seasoned rice vinegar
  • 1 tsp soy sauce
  • 1 1/2 Tbsp fresh mint, slivered


  1. Cut cucumbers and mini peppers in 2-3 inch strips.
  2. Place them on a large dish. Sprinkle with salt; let stand 30 minutes. Drain and set aside.
  3. In small skillet over medium-low heat, warm sesame oil. Add sesame seeds, black seeds and red pepper flakes. Toast lightly for 2 minutes, stirring constantly.
  4. Remove from heat and let stand a few minutes.
  5. Stir in ginger, vinegar and soy sauce; set aside.
  6. Stir skillet mixture; pour over cucumber-pepper mixture. Add mint; toss well.
  7. Transfer to covered serving dish; refrigerate at least 3 hours. Toss again before serving.

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