![](https://vegetarianunderground.com/wordpress/wp-content/uploads/2024/07/pepper-and-cucumber-salad-1024x768.jpg)
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.
Ingredients:
- 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
Directions:
- Cut cucumbers and mini peppers in 2-3 inch strips.
- Place them on a large dish. Sprinkle with salt; let stand 30 minutes. Drain and set aside.
- 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.
- Remove from heat and let stand a few minutes.
- Stir in ginger, vinegar and soy sauce; set aside.
- Stir skillet mixture; pour over cucumber-pepper mixture. Add mint; toss well.
- Transfer to covered serving dish; refrigerate at least 3 hours. Toss again before serving.