Marinated Cucumber And Red Bell Pepper Salad

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Servings: 4 Difficulty: Intermediate
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A crisp, refreshing salad combining cool cucumbers, sweet bell peppers, and savory cellophane noodles in a zesty vinaigrette.
Marinated Cucumber and Red Bell Pepper Salad recipe image
Marinated Cucumber and Red Bell Pepper Salad recipe image
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Marinated Cucumber And Red Bell Pepper Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 15.5

Description

This vibrant Marinated Cucumber and Red Bell Pepper Salad is a perfect balance of crunch and savory depth. The dish features crisp cucumber slices and sweet red bell peppers tossed with tender cellophane noodles, all coated in a light, oil-free Italian vinaigrette. Freshly minced basil and cilantro add a bright herbal note, while red chili flakes provide a gentle kick of heat. It is an excellent choice for a light lunch, a picnic side, or a refreshing accompaniment to heavier grilled dishes. The flavors meld beautifully over time, making it even more delicious the next day. Simple to prepare with pantry staples, this vegan-friendly salad offers a healthy, low-calorie option that is both satisfying and visually appealing.

Ingredients

Directions

  1. Bring a pot of water to a boil. Add the dry cellophane noodles and cook according to package instructions until tender.
  2. Drain the noodles thoroughly and rinse with cold water to stop the cooking process. Break the noodles into smaller, bite-sized pieces if they are too long.
  3. In a large mixing bowl, combine the sliced cucumbers, red bell peppers, and cooked noodles.
  4. Add the minced basil, cilantro, and red chili flakes to the bowl.
  5. Pour the no-oil Italian dressing or vinaigrette over the mixture and toss gently until all ingredients are evenly coated.
  6. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to marinate.
  7. Arrange lettuce leaves on a serving platter. Spoon the marinated salad onto the lettuce bed and serve chilled.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 15.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 1.4g6%
Sugars 1.6g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This salad keeps well in the refrigerator for up to 2 days. In fact, the flavors often improve after sitting overnight. It travels nicely for picnics as it is not overly soupy.

Noodle Tip: Break the cellophane noodles into smaller pieces before cooking for easier mixing and eating. If you forget, you can cut them after cooking, but pre-breaking is more convenient.

Spice Level: The red chili flakes add a mild heat. Omit them or reduce the amount if you prefer a milder flavor, or increase for more spice.

Dressing Adjustment: Start with less dressing (about 3/4 cup) and add more if needed, as the vegetables will absorb some of the liquid. Using no-oil dressing keeps the salad light and healthy.

Keywords: cucumber, bell pepper, cellophane noodles, bean thread noodles, vegan salad, marinated vegetables, italian dressing, basil, cilantro, chili flakes, healthy side dish, picnic food, cold salad, summer salad, gluten free option, fresh herbs, low calorie, quick meal, vegetable medley, vinaigrette, make ahead
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