Here’s a delicious cucumber and bell pepper salad served with grilled chicken or fish – a delightful side dish.
Cucumber Pepper Salad
- Prep Time 20 min
- Total 20 min
- Ingredients 8
- Servings 5
Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/8 teaspoon crushed red pepper flakes
- 1 English (seedless) cucumber, cut lengthwise in half, thinly sliced (3 cups)
- 1 large yellow bell pepper, chopped (1 1/4 cups)
- 1 medium red bell pepper, chopped (1 cup)
Instructions
-
Step1In medium bowl, mix vinegar, soy sauce, sugar, oil and pepper flakes. Add cucumber and bell peppers; toss to coat. Serve immediately or refrigerate up to 4 hours.
Nutrition
47
Calories
1g
Total Fat
1g
Protein
8g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 47
- Total Fat
- 1g
- 0%
- Saturated Fat
- 0g
- 0%
- Sodium
- 111mg
- 0%
- Total Carbohydrate
- 8g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Vegetable;Carbohydrate Choice
1/2Tips from the
Pillsbury Kitchens
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