Cucumber Sorghum Salad with Peppers and Herbs

Cucumber Sorghum Salad

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 to 4 servings 1x




5 to 6 Jimmy Nardello peppers (or 1 bell pepper)

1 tablespoon olive oil

1 clove garlic, minced


1 medium cucumber

1 cup cooked sorghum

3 tablespoons almond slivers, toasted

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons olive oil

1 tablespoons lemon juice

Hefty pinch of salt


  • Cut the peppers into ¼” thick slices, leaving the seeds in as desired (they are not hot). Heat a pan over medium-low heat and add the pepper. Cook until the peppers are tender then add the garlic into the pan. Cook for another couple of minutes until the garlic is golden.
  • Slice the cucumber and place in a bowl along with the sorghum and cooked peppers. Add the chopped herbs and measure in the olive oil, lemon juice, and salt. Toss to combine. Taste and add salt as needed.


Tips + Tricks: Sorghum takes a bit of time, it’s best to cook ahead of time.

Use up leftover ingredients: sorghum, cucumber, peppers