INGREDIENTS
1
jar (14 to 15 ounces) roasted red or red and yellow peppers
1‑1/2
tablespoons soy sauce
1
tablespoon rice vinegar
1
tablespoon dark sesame oil
2
teaspoons honey
1
clove garlic, minced
Romaine lettuce or spinach leaves
2
tablespoons coarsely chopped fresh cilantro
PREPARATION:
- Drain and rinse peppers; pat dry with paper towels. Cut peppers lengthwise into 1/2-inch strips; place in small bowl.
- Combine soy sauce, vinegar, sesame oil, honey and garlic; mix well. Pour over peppers; cover and refrigerate at least 2 hours. Serve over lettuce leaves. Sprinkle with cilantro.
Note
This salad will keep up to 1 week covered and refrigerated.
This recipe appears in:
Chinese
