Best Asian Pepper Salad Recipes

Crispy Salt and Pepper Squid with Spicy Asian Salad image

Provided by Food Network

Time 25m

Yield 6 to 8 servings as an appetizer; 4 servings as a main course

Number Of Ingredients 14

1 tablespoon chili oil
1 tablespoon vegetable oil
2 lemons, juiced
Salt and freshly ground white pepper
6 ounces mixed baby greens
1/2 cup peeled and julienned carrots
2 scallions, chopped lengthwise
Vegetable oil, for frying
2 eggs, beaten
5 tablespoons potato starch
1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings
Sea salt and freshly ground white pepper
Chile flakes
2 scallions, green parts only, sliced, for garnish

Steps:

For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside.
For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.
For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok ring.
Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes.
When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve.
Cook's Notes: You can use frozen squid rings, but fresh are best.
This dish makes a great appetizer or a shared main course.

Asian Pepper Salad image

Provided by Cynthia Ross

Time 20m

Yield 4

Number Of Ingredients 6

1 (15.25 ounce) can whole kernel corn, drained
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
¼ cup Asian-style toasted sesame salad dressing

Steps:

Toss corn with sliced green, red, yellow, and orange bell peppers in a large salad bowl until thoroughly combined. Pour sesame salad dressing over salad and toss again.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 28.6 g, Fat 9.6 g, Fiber 3.7 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 510.2 mg, Sugar 7.7 g

Asian Cucumber and Red Pepper Salad image

Provided by Frank Gerace @Frank_Gerace

Categories Vegetables

Number Of Ingredients 7

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.