Cucumber and Pepper Thai Salad

Spring in the Northern Hemisphere and Fall in the Southern Hemisphere generally mean warm weather (One of the few exceptions is Melbourne, in which almost any weather system can happen almost any day. But that’s the cross Melbournians must bear for living in one of the world’s most beautiful cities). Warm weather signals a welcome return to salads: As a refreshing compliment to seafood and grilled meats, this Asian-inspired salad fills the bill! 

Cucumber and Pepper Thai Salad:

This recipe requires extra time 

for marination 

To Prepare the Salad: 

2 long English cucumbers, unpeeled

1 each orange, red, and yellow bell pepper (“capsicum”)

2 jalapeño peppers

To Prepare the Dressing:

1 tbsp. (15 mL) sesame oil

3 tbsp. (45 mL) rice wine vinegar

Juice of 1 lime

2 tsp. (10 mL) granulated sugar

1/4 tsp. (1.25 mL) salt

2-1/2 tbsp. fresh mint, chopped

3 tbsp. (45 mL) fresh basil, chopped

1/4 tsp. (1.25 mL) dried chili flakes

Slice cucumbers into paper-thin rounds. Seed bell peppers, slicing into julienne strips and halving each strip crosswise. Seed jalapeño peppers, chopping finely. Combine cucumbers and peppers in large bowl. Combine remaining ingredients in small bowl. Pour over salad, tossing well. Refrigerate 1 hr. before serving. Serves 8-to-10.

Slice cucumber paper-thin.

Prepare orange bell peppers ...

And red ones ... And yellow ...

Add a little green pepper for extra color!

Two jalapeño peppers is plenty!

Seed and chop only what you need. 

Chop-chop-chop!

Add mint ...

Chop both fine.

Squeeze a fresh lime for the dressing. Combine 

dressing ingredients in small bowl ...  

Pour over salad. Toss. Marinate. Serve!