Best Red Pepper And Cucumber Salad Recipes

RED PEPPER AND CUCUMBER SALAD

Red Pepper And Cucumber Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings, side dish

Time 7m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons red-wine vinegar
2 tablespoons olive oil
2 scallions, thinly sliced
2 large red bell peppers, cut in julienne strips
4 Kirby cucumbers, scrubbed; or 2 regular cucumbers, peeled; cut into batons
Freshly ground black pepper to taste
2 tablespoons chopped fresh chives

Steps:

Whisk vinegar with oil in salad bowl and stir in scallions.
Add red peppers and cucumbers; toss with pepper. Sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 12 milligrams, Sugar 9 grams

PICKLED CUCUMBER, SQUASH, AND RED PEPPER SALAD

Pickled Cucumber, Squash, and Red Pepper Salad image

Categories Salad Vegetarian Quick & Easy Vinegar Cucumber Bell Pepper Summer Chill Yellow Squash Simmer Gourmet

Yield Makes 8 Servings

Number Of Ingredients 14

Ingredients

For pickling liquid
3 cups water
1 1/2 cups cider vinegar
6 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/4 teaspoon celery seeds
1 whole clove
3 small yellow squash
1 large cucumber
2 red bell peppers
1/2 large sweet onion

Steps:

Make pickling liquid:
In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.

BULGAR, RED PEPPER, CUCUMBER, AND FETA SALAD

Bulgar, Red Pepper, Cucumber, and Feta Salad image

Make and share this Bulgar, Red Pepper, Cucumber, and Feta Salad recipe from Food.com.

Provided by Engrossed

Categories Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups bulgur wheat
1 1/4 cups boiling water
4 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons of fresh mint, chopped
3 tablespoons fresh cilantro, chopped
salt and pepper, to taste
1 roasted red pepper, peeled and sliced
1 bunch scallion, chopped (green onions)
2 garlic cloves, minced
1/2 cucumber, coarsely chopped
2 cups feta cheese, crumbled
oil-cured black olive, to serve (optional)
lime wedge, to serve

Steps:

Place the bulgar wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.
In a mixing bowl, whisk together the oil, lemon juice and seasoning.
Pour oil mixture over the bulgar wheat, add the herbs and mix well.
Then mix in the remaining ingredients.
Cover and chill until required.
Stir in olives just before serving if desired.
Serve garnished with lime wedges.

POTATO, CUCUMBER, AND RED BELL PEPPER SALAD WITH CHIVE

Potato, Cucumber, and Red Bell Pepper Salad With Chive image

from The Complete Vegan Cookbook- my friend made this for me and i absolutely loved it (and I usually don't care for potato salad). Can be made with 'non-vegan' sustitutes where desired. Cooking time is an estimate since I have never made it yet and does not include chill time.

Provided by GothicGranola

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs red potatoes, scrubbed and diced
1 large cucumber
3/4 cup soy mayonnaise or 3/4 cup safflower mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup minced chives, can also use (about 1 bunch)
dried chives
4 green onions, minced
1 large red bell pepper, diced
2 -3 hard-boiled eggs, diced (optional)

Steps:

Place the diced potatoes in a large pot and cover them with plenty of water. Cover the pot and bring to a boil over high heat. Remove the lid, stir gently, then continue to cook over medium-high heat for about 8 to 10 minutes, until the potatoes are fork-tender, but not falling apart. Transfer them to a colander and rinse with cold water to stop the cooking. Set aside to drain.
If the cucumber is waxed or if the skin tastes bitter, peel it. Dice the cucumber and set aside in a large bowl. In a small bowl, whisk together the mayonnaise, mustard, salt, pepper, and chives.
Add the potatoes, onion, and bellpepper to the cucumber in the bowl. Pour the dressing over the mixture and toss gently until well combined. Chill before serving.

Nutrition Facts : Calories 572.3, Fat 33.1, SaturatedFat 5.1, Cholesterol 15.7, Sodium 592.4, Carbohydrate 62.7, Fiber 7.7, Sugar 7.2, Protein 8.4

ASIAN CUCUMBER AND RED PEPPER SALAD

Asian Cucumber and Red Pepper Salad image

This is a tweaked recipe of mine that is near and dear to me as a go-to side in the summer months. Use pickling cucumbers if possible to prevent the salad from being soggy. This is best prepared in a metal bowl to retain the chill once served.

Provided by Frank Gerace @Frank_Gerace

Categories Vegetables

Number Of Ingredients 7

Ingredients

2 - red peppers, cut into large pieces
2 - cucumbers, sliced thin (skins removed if desired)
1/4 cup(s) rice wine vinegar
1 teaspoon(s) sesame oil
1/4 teaspoon(s) salt
1 pinch(es) red pepper flakes
3 tablespoon(s) sesame seeds

Steps:

Begin by roasting your peppers seasoned with olive oil, salt, and pepper in a 400 degree oven for about 15 minutes or until they begin to char.
While the peppers roast, slice cucumbers as thin as possible either by hand or using a mandolin. Place in a medium bowl.
Prepare the dressing using all other ingredients except sesame seeds.
Chop peppers once cooled and place in bowl with cucumbers and sesame seeds.
Dress salad and let sit in fridge for 30 mins before serving.