This easy Slow Cooker Capsicum and Asparagus Salad with Caper Dressing is a vibrant, nutritious side dish perfect for any meal. Packed with tender capsicums, crisp asparagus, and a zesty caper dressing, it’s simple and flavorful. Use pantry staples like olive oil and vinegar to create this flexible, crowd-pleasing dish!

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Recipe Ingredients

• 2 red capsicums (bell peppers), seeds, and membranes discarded, cut into 4–5 cm (1½–2 inch) wide strips
• 2 yellow capsicums (bell peppers), seeds,s and membranes discarded, cut into 4–5 cm (1½–2 inch) wide strips
• 80 ml (2½ fl oz/1/3 cup) olive oil, divided
• 2 bunches of asparagus, ends trimmed, halved on an angle
• 1 tablespoon sherry vinegar or white wine vinegar
• 1 tablespoon baby capers, rinsed and drained on a paper towel
• Small handful of basil or flat-leaf (Italian) parsley leaves, to serve
• Sea salt and freshly ground black pepper, to taste

How To Make Slow Cooker Capsicum And Asparagus Salad With Caper Dressing

1. Prepare the capsicum: Put the capsicums into the slow cooker with 2 tablespoons of olive oil. Season with sea salt and freshly ground black pepper. Cook on low for 2½ hours.
2. Add the asparagus: Toss the asparagus gently with the cooked capsicum and cook for an additional 10 minutes or until just tender. Be careful not to overcook, as the vegetables will continue to soften as they cool.
3. Make the dressing: Mix the remaining 2 tablespoons of olive oil with the vinegar and capers while the asparagus is cooking. Season with sea salt and freshly ground black pepper.
4. Assemble the salad: Transfer the vegetables to a serving platter, leaving the pan juices behind in the slow cooker. Drizzle the dressing over the vegetables and allow to cool to room temperature.
5. Garnish and serve: Scatter the basil or parsley leaves over the salad before serving.

Recipe Tips

• Cut vegetables evenly: Make sure the capsicums are cut into even strips, so they cook evenly in the slow cooker.
• Don’t overcook the asparagus: Add the asparagus near the end and cook only until just tender to keep it crisp and vibrant.
• Dry the capers well: Rinse and pat the capers dry with paper towels to avoid excess moisture that could dilute the dressing.
• Use fresh herbs: Fresh basil or parsley adds a bright, fresh flavor. Avoid dried herbs as they won’t provide the same impact.
• Cool before serving: Let the salad cool to room temperature after adding the dressing to allow the flavors to blend beautifully.

Recipe FAQs and Variations

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