Green Pepper Salad (Karia)

Green Pepper Salad (Karia)

Shredded green peppers get a tangy, garlicky dressing in this crunchy, cooling salad.

Total 45 min Makes 4 servings Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Thin strips of green bell pepper are tossed with garlic, vinegar, and a touch of oil for a sharp, refreshing side dish. Common in Georgian and Eastern European kitchens, it pairs well with grilled meats or rich stews, offering a crisp contrast. Best made ahead so the peppers soften slightly and absorb the dressing.

Ingredients

  • 4 green bell peppers, cored and thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped

Method

  1. Slice the green peppers into thin strips, about 1/8 inch wide, and place in a large bowl.

  2. Add the minced garlic, vinegar, olive oil, salt, sugar, and black pepper to the peppers.

  3. Toss well to coat all the pepper strips evenly with the dressing.

  4. Cover and refrigerate for 30 minutes to allow the flavors to meld and the peppers to soften slightly.

  5. Stir in the chopped cilantro just before serving.

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    Green Pepper Salad (Karia)

    Thin strips of green bell pepper are tossed with garlic, vinegar, and a touch of oil for a sharp, refreshing side dish. Common in Georgian and Eastern European kitchens, it pairs well with grilled meats or rich stews, offering a crisp contrast. Best made ahead so the peppers soften slightly and absorb the dressing.

    45 min 4 servings 90 cal

    Ingredients

    • 4 green bell peppers, cored and thinly sliced
    • 3 cloves garlic, minced
    • 3 tablespoons white wine vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh cilantro, chopped

    Method

    1. 1

      Slice the green peppers into thin strips, about 1/8 inch wide, and place in a large bowl.

    2. 2

      Add the minced garlic, vinegar, olive oil, salt, sugar, and black pepper to the peppers.

    3. 3

      Toss well to coat all the pepper strips evenly with the dressing.

    4. 4

      Cover and refrigerate for 30 minutes to allow the flavors to meld and the peppers to soften slightly.

    5. 5

      Stir in the chopped cilantro just before serving.