How to Cut Bell Peppers for Salad
I'm a little specific about how I cut bell peppers for salads. If you're going to cook the peppers, a standard wide julienne yields a better texture, but if you're going to be eating them raw, I like to slice perpendicular to the rib. The results are just crisper in my opinion, and often shorter. Take a look.
What you will need
1 bell pepper
(Nutritional facts 20 calories, 0.17 g fat, 4.63 g carbohydrates, 0.86 g protein, undefined mg cholesterol, 3 mg sodium)How to cook
1
Slice the bell pepper in half through the stem.
2
Slice around the stem and pull out the seeds. cut away the lightly colored rib running along the inside of the pepper.
3
Often, when slicing bell peppers, you will slice parallel to the rib and the original cut through the stem. However, for use in salads, I prefer the crispier texture that comes from slicing the opposite direction.
4
Slice in thin strips, moving from the top of the pepper to the bottom, perpendicular to the rib of the pepper.
Comments