Ingredients for Nuernberg Red Bell Pepper Salad
- 1 large red bell pepper
- 2 tablespoons white wine vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons olive oil
- pinch freshly ground black pepper
- Frozen Corn
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Nuernberg Red Bell Pepper Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Nuernberg Red Bell Pepper Salad
- Thinly slice one large red bell pepper into strips.
- In a small saucepan, combine 1/2 cup water, 1/2 teaspoon salt, 1 tablespoon sugar, and 2 tablespoons white wine vinegar. Bring to a gentle boil.
- Add the sliced red pepper to the boiling liquid. Cook for approximately 1 minute, or until the peppers begin to soften slightly. Remove from heat immediately.
- Cover the saucepan and let the peppers stand until lukewarm (about 5-10 minutes).
- Carefully pour off the excess liquid, reserving about 1 tablespoon if desired for extra flavor.
- Add 2 tablespoons olive oil to the peppers. Cover the saucepan and gently shake to coat evenly.
- Season with a pinch of freshly ground black pepper to taste.
- Serve warm or chilled. Delicious alongside grilled bratwurst and potato salad!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
22g
Fat
1g
Carbs
2g
