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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Print

Asian Vegetable Salad

A salad recipe made with chopped vegetables and an Asian dressing.

Course Salad, Sides

Cuisine Asian

Keyword Asian Recipes, Garden Recipes, Garden Veggies

Prep Time 20 minutes

Total Time 20 minutes

Servings 8

Author Sweeter With Sugar

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

1. Mix all of the dressing ingredients together and refrigerate.

2. Peel cucumber, slice and cut into bite-size pieces.

3. Remove stem and seeds from the peppers. Cut into bite-size pieces.

4. Dice red onion and chop cilantro.

5. Combine all ingredients in a large bowl.

6. Add dressing and stir.

7. Refrigerate untl ready to serve about 1-2 hours.

8. Stir before serving.

9. Serve with a slotted spoon to drain dressing.

10. Serve with crunchy Chinese noodles or broken up ramen noodles. Serve immediately.

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