Quick & Easy, Vegetable

Mini Capsicum Salad

I chanced upon packets of mini capsicum when I went grocery shopping recently (at AEON). They looked so colorful and cute! I knew immediately that the only thing that will do them justice is a bowl of salad. Is mini capsicum the younger unripe version of the regular capsicum? I don’t think so because they are certainly ripe. I guess they are a different variety of capsicum that I never knew existed before until I saw them at the supermarket’s aisle. Think about the name, you can even call it baby capsicum if you want.

Life’s been full of down recently as I mourned the passing of my beloved golden retriever, Chester. Our memories together were as colorful as these mini capsicums. Thank you for choosing us as your family and for making me a better me. This post is dedicated to you, Che!

Mini Capsicum Salad
Mini capsicum salad… colorful, sweet and yummy!

Let’s prepare the salad.

Mini Capsicums
Mini capsicums in yellow, orange and red… beautiful, right?

Sliced Mini Capsicum
Deseed and slice the mini capsicum thinly (size is your preference). Place the sliced mini capsicum and shallots in a bowl.

To make the dressing, add apple cider vinegar, olive oil, salt and black pepper in another bowl. Whisk well. Then pour the dressing over the salad. Mix them all together and serve right away. That’s it. Super quick and easy to make, right? It also taste really good after a night in the fridge. So it’s your choice to make them a day ahead or serve them right away.

Mini Capsicum Salad
This mini capsicum salad is just a little zesty and very refreshing. The apple cider vinegar isn’t overpowering which is good because I wanted the mini capsicum sweet taste to stand out. This salad pairs well with meat. I made spicy gochujang sliced shoulder pork to go with them. Really amazing!

If you don’t have mini capsicum, you can use regular capsicum too.

Mini Capsicum Salad
Adapted from Natasha’s Kitchen
Serves 1-2

200g mini capsicum, deseed and cut into thin strips
2 shallots, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
a pinch of salt
a pinch of black pepper

1. Place sliced mini capsicum in a bowl together with sliced shallots. Place aside.

2. In a small bowl, add apple cider vinegar, extra virgin olive oil, salt and pepper. Whisk the dressing with a fork.

3. Pour dressing over the salad and mix well to combine. You can serve right away or refrigerate overnight for greater taste.



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