This fresh and flavorful salad of Sweet-Hot Cukes and Peppers is as pleasing on the eyes as it is on the palate thanks to vibrantly hued bell peppers.
Makes 8 servings
1 1/2 large English cucumbers, thinly sliced (about 1 lb.)
1 (8-oz.) package sweet mini bell peppers, thinly sliced
1/2 medium-size red onion, sliced
1 or 2 serrano peppers, seeded and thinly sliced
2 garlic cloves, minced
2 teaspoons kosher salt
1/3 cup Champagne vinegar
1/4 cup sugar
1 tablespoon toasted sesame seeds
1/2 teaspoon mustard seeds
1/4 teaspoon celery seeds
Stir together cucumbers, bell peppers, onion, serrano peppers, garlic, and kosher salt in a large bowl. Stir together vinegar, sugar, sesame seeds, mustard seeds, and celery seeds in a small bowl. Let both mixtures stand, stirring occasionally, 1 hour. Drain cucumber mixture. (Do not rinse.) Pour vinegar mixture over cucumber mixture; stir to coat. Chill 2 to 24 hours. Serve with a slotted spoon.