Tomatoes Cucumbers Peppers View All

Pepper Salad

This fresh crunchy salad is a perfect side dish for grilled meat, poultry or fish and also pairs well with a sandwich for lunch. Simple to prepare, it keeps well in the refrigerator for a couple of days.

Prep Time: 10 Min. Recipe Yield: 8 ½ cup servings


Yellow, Orange and Red Bell Peppers
  • 3 Ontario Greenhouse Peppers, Red, Yellow and Orange
  • ½ medium red onion (125 g) cut in very thin strips
  • ½ cup (120 mL) rice wine vinegar
  • 1 tbsp. (15 mL) local Ontario honey
  • ½ tsp. (2.5 mL) low sodium soy sauce
  • ½ tsp. (2.5 mL) minced fresh ginger
  • Pepper to taste
  • 2 tbsp. (30 mL) fresh cilantro


  1. Slice peppers and onions into julienned strips.
  2. Combine vinegar, honey, soy sauce, ginger and pepper. Pour over pepper and onion strips and combine.
  3. Let sit in the refrigerator for at least half an hour to develop flavour.
  4. Before serving toss in chopped cilantro.