TLC Cooking "Roasted Shanghai Pepper Salad"

Roasted Shanghai Pepper Salad

YIELD Makes 4 servings
See Cooking Videos

Serve this salad as an accompaniment to grilled or broiled meats or fish.

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