Crunchy cucumber, celery, and red bell pepper salad with cumin and fresh mint from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • MollyB on February 11, 2019

    Loved this recipe, and will definitely make it again. I took it to a dinner party, where we had it with chili, and 2 people asked for the recipe. It does not age well - I had some leftovers at lunch the next day, and it was sort of soggy and not very good. So make sure you eat it all when you first serve it, and don't dress until right before serving.

  • Yildiz100 on December 26, 2017

    For once a salad recipe that makes the right amount of dressing for the salad! I used every drop of the vinaigrette and it was just right. I swear that never happens and I usually end up with a big tub of leftover dressing that never gets used. The cumin and mildly minty dressing reminded me strongly of flavors you would find in chaat-maybe pani puri? So this could be a nice accompaniment to an Indian/ Western fusion meal.Still not sure I would repeat. It was nice but nobody took seconds.

  • L.Nightshade on January 18, 2012

    I somehow missed the cucumber in the name and in the ingredients when I went shopping, so I made the salad with everything but. Very bright and refreshing, and so colorful. This salad was a great balance to the spice of our main dish, a turkey-sweet potato-curry soup. I also felt the mint disappeared somewhat, I attributed that to the dregs of the season, but looking at the other reviews, perhaps a little more mint is called for.

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