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Cucumber and Bell Pepper Salad

Bright and Crunchy Cucumber and Bell Pepper Salad Bliss

A light, fresh, and vibrant Cucumber and Bell Pepper Salad that takes just 10 minutes to prepare, perfect for summer picnics and healthy meals.
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Course: No-Cook
Cuisine: No-Cook
Keyword: No-Cook
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Emma Saviani

Ingredients

  • 2 mini cucumbers
  • 4 mini sweet peppers
  • ¼ cup extra virgin olive oil
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 garlic clove
  • 1 teaspoon fresh ginger
  • pinch black pepper
  • 1 tablespoon everything but the bagel seasoning
  • 1 tablespoon chili crisp

Instructions

  • Prepare the Dressing: In a blender, combine extra virgin olive oil, rice vinegar, tamari or soy sauce, maple syrup, sesame oil, minced garlic, fresh ginger, and a pinch of black pepper. Blend until smooth and creamy for that delightful sesame-ginger dressing.
  • Slice the Veggies: Take your mini cucumbers and mini sweet peppers and slice them into bite-sized pieces. This helps ensure each bite is filled with refreshing crunch and vibrant color!
  • Combine: In a large mixing bowl, add the sliced cucumbers and peppers. Toss them together gently, allowing the veggies to become familiar with one another.
  • Add the Dressing: Pour your freshly made dressing over the salad mixture. Then, sprinkle in the everything bagel seasoning and chili crisp. Gently toss again until all the ingredients are well-coated.
  • Adjust & Serve: Take a moment to taste your salad! If desired, add more seasoning, chili crisp, or dressing to achieve your perfect flavor balance. Serve immediately for the freshest experience.

Notes

  • Choose the freshest mini cucumbers and bell peppers for a crunch that enhances the salad’s appeal.
  • Feel free to tweak the sesame-ginger dressing according to your taste!
  • Serve the Cucumber and Bell Pepper Salad chilled or at room temperature for the best flavor experience.
  • If you have leftovers, store the salad in an airtight container in the refrigerator and consume within 1-2 days.
  • Consider adding radishes or jicama for additional texture and flavor variations.

Nutrition

Serving: 1bowl