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Roasted Shanghai Pepper Salad

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


Makes 4 servings


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


  1. Drain and rinse peppers; pat dry with paper towels. Cut peppers lengthwise into 1/2-inch strips; place in small bowl.
  2. 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.


This salad will keep up to 1 week covered and refrigerated.

Check out more recipes for Chinese