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  • Chopped Cucumber And Red Pepper Salad In Endive Leaves

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    Chopped Cucumber And Red Pepper Salad In Endive Leaves
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x English cucumber
    • 1 lrg red bell pepper
    • 2 lrg green onions
    • 1 1/2 tsp chopped ginger root
    • 3 Tbsp. seasoned rice vinegar
    • 1/2 tsp Asian sesame oil
    • 1 Tbsp. peanut or possibly canola oil
    • 1/2 tsp chile oil see * Note
    • 30 med Belgian endive leaves - (3 large heads) Lettuce leaves for platter

    Directions

    1. * Note: Look for chile oil in the Asian aisle of supermarkets or possibly at Asian markets.
    2. Peel, split and seed the cucumber, then dice it into 1/4-inch pcs. Dice the bell pepper into 1/4-inch pcs. Thinly slice the onions. Place the cucumber, bell pepper, onions, ginger, vinegar and sesame, peanut and chile oils in a bowl. Mix well. Chill, covered, up to 5 hrs.
    3. To serve, stir well. Drain off all the liquid. Fill each endive leaf with about 1 Tbsp. of salad. (This can be done 1 hour ahead and refrigerated.) Arrange the leaves on a leaf-lined platter. Serve.
    4. This recipe yields 10 servings.

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