About this recipe:This is a bright, crunchy salad that originates from the northeast region of China. Strips of red and green peppers, cucumber and spring onions are tossed in a spicy vinaigrette and topped with fresh coriander. Add peanuts, prawns or tofu if you need a more filling dish.
1 1/4 teaspoons salt, divided
3 large spring onions
1 large green pepper
1 large red pepper
2 tablespoons rice vinegar
1 1/2 tablespoons toasted sesame oil
1/4 teaspoon chilli pepper flakes
90g freshly chopped coriander
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Method Prep:25min › Ready in:25min
Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 5cm pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
Meanwhile, slice spring onions and peppers into thin, uniform strips, about 5cm long.
Transfer cucumber to a fine sieve, rinse and drain well. Whisk together vinegar, sesame oil, chilli flakes and remaining 1/4 teaspoon salt in a large bowl. Add strips of cucumber, spring onions, peppers and chopped coriander; toss well.