Cucumber Ribbon Salad with Peppers, Radishes, and Thai Dressing
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.
Makes 4 servings; recipe created by Kalyn with lots of help recipe testing from Jake and Kara.
2 large European cucumbers or 4 small cucumbers
1 bunch radishes (about 10 radishes)
6 Bellafina mini-peppers, assorted colors (or one large red bell pepper will work)
1/4 cup thinly sliced green onions
1/3 cup coarsely chopped peanuts (optional)
1 T agave nectar, Stevia, Sugar, or other sweetener of your choice (Use an approved sweetener for South Beach Diet)
2 T fresh-squeezed lime juice
2 tsp. Fish Sauce
2 tsp. Chili Garlic Sauce
1/2 tsp. salt or Vege-Sal, more or less to taste
Cut off ends of the mini-peppers and scoop out the seeds; then slice into thin slices. Slice the radishes, thinly slice the green onions, and coarsely chop the peanuts (if using).
Whisk together the agave nectar (or sweetener of your choice), fresh lime juice, fish sauce, Chili Garlic Sauce, and a little salt to make the dressing. Put cucumbers, peppers, radishes, and green onions into a medium-sized bowl, add the dressing, toss all ingredients together, and serve the salad, sprinkled with peanuts if desired.
This salad is best when it’s tossed with the dressing right before serving. Enjoy!