Best 4 Asian Pepper Salad Recipes

**Embark on a Culinary Journey to Asia with our Authentic Pepper Salad Recipes**

Indulge in the vibrant flavors and tantalizing aromas of Asia with our curated collection of pepper salad recipes. These culinary delights, originating from diverse corners of the continent, promise an explosion of taste that will transport you to bustling street markets and serene countryside kitchens. From the fiery spice of Thai Larb Salad to the refreshing crunch of Vietnamese Goi Ga, each recipe captures the essence of its respective cuisine, offering a unique and unforgettable dining experience. Discover the perfect balance of sweet, sour, salty, and spicy in our Asian pepper salads, and elevate your palate to new heights. Whether you seek a light and refreshing appetizer or a substantial main course, our recipes have something for every taste and occasion. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure through the vibrant world of Asian pepper salads.

Check out the recipes below so you can choose the best recipe for yourself!

BELL PEPPER SALAD

Bell Pepper Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

ASIAN PEAR SALAD

Asian Pear Salad image

Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 dried dates, pitted and quartered lengthwise
8 paper-thin slices prosciutto (about 4 ounces), cut crosswise into 1/4-inch strips
1 cup (about 8 sprigs) loosely packed mint leaves
1 Asian pear, cored and sliced into 1/2-inch wedges
4 cups (about 11 ounces) mixed frisee, baby arugula, and other small greens

Steps:

In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.

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.

ASIAN ROASTED ONIONS AND PEPPERS

Asian Roasted Onions and Peppers image

Make and share this Asian Roasted Onions and Peppers recipe from Food.com.

Provided by CulinaryQueen

Categories Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 onions
2 bell peppers (any colors)
3 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/8 teaspoon ground coriander
1/8 teaspoon turmeric
1/4 teaspoon garlic powder
1/8 teaspoon red chili pepper, chopped (optional)

Steps:

Preheat oven to 200C/400°F.
Peel the onion and cut into 8 wedges and place in a large bowl.
Cut the peppers in half, remove the stem, seeds and white pith. Cut into (approx.) 1" pieces and add to the bowl with the onions.
In another small bowl, mix the next 7 ingredients (from veggie oil to garlic powder). Add chili peppers, if using.
Pour the spicy mix over the veggies and mix until well coated.
Tip out onto a baking sheet and spread the veggies out.
Bake for 30-40 minutes until tender. Toss the veggies around 2 or 3 times while cooking.

Tips:

To save time, use pre-shredded cabbage and carrots.
If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
Feel free to add other vegetables to the salad, such as shredded bell pepper, cucumber, or snap peas.
For a spicier salad, add more chili peppers or red pepper flakes.
Serve the salad immediately or chill it for later.

Conclusion:

Asian pepper salad is a refreshing and flavorful dish that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover vegetables. With its crunchy texture and tangy dressing, this salad is sure to please everyone at your table.