Colorful Bell Pepper and Cucumber Roll Salad
A Visually Stunning and Refreshing Diet Salad: How to Make Bell Pepper Cucumber Roll Salad
Inspired by the cucumber roll kimchi featured on ‘Stars’ Top Recipe’ (Pyeonstorang), I’ve transformed it into a vibrant ‘Bell Pepper Cucumber Roll Salad’ that’s perfect for a quick and healthy meal! While it would undoubtedly be delicious as kimchi, this salad version is wonderfully simple to prepare and can be enjoyed immediately for maximum freshness. The crisp cucumber and colorful bell peppers create a salad that is both a feast for the eyes and a delight to the palate. Adding young radish sprouts, freshly picked from the garden, enhances the fresh and abundant feel. You can also use commercially available baby greens. The delightful texture of the cucumber rolls and the freshness of the sprouts make this a fantastic, healthy option for a diet. It’s also an elegant choice for entertaining guests, instantly brightening up your dining table with its vibrant presentation.
Main Ingredients- 3 cucumbers
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1/4 orange bell pepper
- 1 handful of baby greens (or sprouts)
- 2-3 Tbsp Oriental dressing
For the Oriental Dressing (Homemade)- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp olive oil
- 1/3 Tbsp oyster sauce
- 1/2 Tbsp sesame oil
For Pickling Cucumbers- 500ml water
- 1 Tbsp coarse sea salt
For Sanitizing Vegetables- 1L water
- 2 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp olive oil
- 1/3 Tbsp oyster sauce
- 1/2 Tbsp sesame oil
For Pickling Cucumbers- 500ml water
- 1 Tbsp coarse sea salt
For Sanitizing Vegetables- 1L water
- 2 Tbsp vinegar
- 1L water
- 2 Tbsp vinegar
Cooking Instructions
Step 1
Begin by washing the cucumbers thoroughly. Then, cut them into lengths of about 5-7cm, similar to the length of the bell peppers. Place the cut cucumbers in a brine made with 500ml of water and 1 Tbsp coarse sea salt, and let them pickle for about 1 hour. It’s a good idea to flip them once or twice during this time to ensure they pickle evenly.
Step 2
After washing the bell peppers, submerge them in the vegetable sanitizing solution (1L water with 2 Tbsp vinegar) for about 10 minutes. This step helps ensure your ingredients are clean and safe to consume.
Step 3
Drain the sanitized bell peppers, rinse them, and julienne them finely. Now, it’s time to hollow out the cucumbers. Using a small paring knife, carefully scoop out the core from the top and bottom center of each cucumber, creating a cylindrical hollow. You can then use the handle of a spoon or a chopstick to gently push and twist inside the hollowed-out section, creating a clean tunnel. Alternatively, if this seems too complex, you can slice the cucumber in half lengthwise and scoop out the seeds.
Step 4
Take the finely julienned bell peppers and carefully fill the cucumber tunnels, alternating the colors for a beautiful presentation. Continue filling until the tunnels are packed, ensuring a vibrant mix of colors within each roll.
Step 5
Slice the filled cucumber rolls into bite-sized pieces. I cut mine about 0.7cm thick, which results in delicate and aesthetically pleasing rolls. You might have some small end pieces leftover; don’t discard them! These can be gathered and served alongside the rolls as part of the salad for a resourceful touch.
