Asian Pepper Salad

This fresh crunchy salad is a perfect side dish for grilled meat, poultry or fish and pairs well with a sandwich for lunch. Simple to prepare, it keeps well in the refrigerator for a couple of days.


  • 3 GREENHOUSE peppers (red, yellow and orange)
  • ½ medium red onion cut in very thin strips
  • ½ cup rice wine vinegar
  • 1 tbsp local Ontario honey
  • ½ tsp low sodium soy sauce
  • ½ tsp minced fresh ginger
  • 2 tbsp fresh cilantro
  • pepper to taste


  1. Slice peppers and onions into julienned strips.
  2. Combine vinegar, honey, soy sauce, ginger and pepper. Pour over pepper and onion strips and combine.
  3. Let sit in the refrigerator for at least half an hour to develop flavor.
  4. Before serving toss in chopped cilantro.


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