Asian Cucumber Sesame Salad
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
YIELDS 4 SERVINGS
2 large seedless cucumbers
2 large carrots
4 Bellafina peppers, chopped
1 teaspoon kosher salt
1 tablespoon sesame seeds, white or black
1 green onion sliced, use the green part only for low FODMAP
2 tablespoon cilantro, chopped
2 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice (about half a lime)
1 tablespoon gluten free soy sauce/tamari or coconut aminos for paleo
1 tablespoons maple to taste (can sub with honey or sugar)
1 teaspoon grated ginger
1 tablespoon sesame oil
pinch red pepper flakes, or to taste
more salt to taste if needed
Trim the ends of the cucumber and Spiralize the cucumbers or use a julienne peeler. Place the sliced cucumbers in a colander and toss them with the 1 teaspoon of salt. Let the cucumbers sit in the colander in the sink for at least minutes.
While the cucumber is draining Spiralize or peel the carrots and chop the sweet peppers. You can also use this time to prepare the dressing.
Once the cucumber has drained for 15 minutes, spread them out on a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can.
Place the cucumber noodles, carrots, and peppers in mixing bowl large enough to hold the salad. Add 2-3 tablespoons of the dressing and toss to combine, coating the salad. Top with the sliced green onion, sesame seeds, and cilantro and serve immediately.
This salad is best eaten on the day of. If you do save some for later make sure to store in an airtight container and you may need to drain some water before eating.
Slightly adapted from a recipe from asaucykitchen.com