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cucumber sweet pepper salad 46.png

cucumber sweet pepper salad

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🥒 Refresh with a vibrant burst of flavors and colors in this delightful salad.
🌶️ Indulge yourself in a healthy, quick-to-make dish perfect for any meal occasion.

  • Total Time: 5-10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

3 small mini cucumbers, sliced into small rounds (or 4 mini cucumbers for a slightly larger portion)
1 red bell pepper, 1 orange bell pepper, and 1 yellow bell pepper, sliced into small pieces (or about 2 cups total mixed sweet peppers)
1/4 cup sesame oil
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons tamari or soy sauce (or coconut aminos with 1 teaspoon coconut sugar as a substitute)
1 1/2 tablespoons maple syrup or honey
2 teaspoons toasted sesame seeds
1 large clove garlic
1 inch knob fresh ginger
1/2 tablespoon everything bagel seasoning (a blend of sesame seeds, poppy seeds, garlic, and salt)
Chili oil to taste (optional, about 1/3 cup if using as a main dressing ingredient, or a drizzle for mild heat)
Pinch of black pepper

Instructions

1. Prepare the sesame ginger dressing by blending together sesame oil, rice vinegar, tamari or soy sauce, maple syrup/honey, toasted sesame seeds, garlic, ginger, and black pepper until smooth and creamy; set aside.
2. Slice cucumbers into small rounds and sweet peppers into bite-sized pieces.
3. In a large bowl, combine cucumbers and bell peppers.
4. Add about 1/4 cup of the sesame ginger dressing, everything bagel seasoning, and chili oil (if using) to the vegetables.
5. Toss thoroughly to combine, adjusting seasoning or dressing amounts to taste.
6. Serve immediately for the best crunch and freshness, or add dressing just before serving if preparing in advance.

Last Step:

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Notes

🥒 Use mini seedless or Persian cucumbers for the best texture and flavor; peel if using traditional cucumbers to avoid bitterness.
🌶️ Omit chili oil or chili crisp if you prefer a milder salad without spice.
🧊 Store leftovers in an airtight container in the refrigerator for 1-3 days, ideally without dressing or with the dressing on the side to avoid sogginess.

  • Author: Brandi Oshea
  • Prep Time: 5-10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian-Inspired
  • Diet: Vegan

Nutrition

  • Serving Size: 1/4 of the salad
  • Calories: 164
  • Sugar: 6 grams
  • Sodium: 406 mg
  • Fat: 11 grams
  • Saturated Fat: 1.5 grams
  • Unsaturated Fat: 9 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 11 grams
  • Fiber: 2 grams
  • Protein: 2 grams
  • Cholesterol: 0 mg