Cucumber and Bell Pepper Salad
You're going to love this viral cucumber and bell pepper salad! It's crisp, fresh, flavorful, and ready in less than 20 minutes!
Ingredients
- 1 pound mini cucumbers sliced (about 6-7) (or 2 English cucumbers, seeded)
- 1 pound mini sweet peppers sliced and seeded (or 2 bell peppers, finely sliced)
- 2-3 teaspoons sesame seeds I like to use a mixture of regular and black sesame seeds
- 1 ½ teaspoons chili crisp optional
Sesame Ginger Dressing
- 1 tablespoon rice vinegar seasoned (or mirin)
- 1 clove garlic finely grated
- 2 tablespoons olive oil extra-virgin
- 2-3 teaspoons honey or maple syrup
- 2 ½ teaspoons soy sauce or tamari
- 1 ½ teaspoons sesame oil or tahini
- 1 inch fresh ginger finely grated
- 1 pinch ground black pepper
Instructions
- First, add the rice vinegar to a mini blender or small glass jar. Grate the garlic clove directly into the blender or jar, and allow the garlic to soak in rice vinegar for about 5 minutes. This reduces the sharp flavor of fresh garlic.
- Prepare the dressing. Add the olive oil, honey, soy sauce, sesame oil, grated fresh ginger, and black pepper to the same blender or jar as the garlic and rice vinegar. Blend or mix well until the dressing comes together. Taste and adjust to your preference. Set aside while you make the salad.
- Chop the veggies. Slice both the cucumber and mini bell peppers into ⅛-¼” thick rounds. If using English cucumbers, slice them in half and remove the watery seeds first, then slice the quarter moon shapes into thin slices. If using bell peppers, seed them first, then slice into 2” long, ⅛-¼” thick pieces.
- Assemble. Transfer the sliced cucumbers and bell peppers to a large salad bowl. Sprinkle on 2-3 teaspoons of sesame seeds and 1 ½ teaspoons of chili crisp (optional). Toss well to combine.
- Add the dressing. Drizzle the dressing on top of the salad, then toss well to ensure everything is evenly coated in the dressing.
- Serve and enjoy!
Notes
Storing leftovers: Transfer any leftovers to an airtight container (or cover the bowl tightly with plastic wrap) and store in the refrigerator for up to 3 days. Some liquid will release from the vegetables during this time, but it mixes with the dressing so it still has a lot of flavor. Just stir the salad well before serving.
With protein: Add grilled chicken (or your favorite protein) to the salad to make it a main dish. We also recommend a sprinkling of cashews or sliced almonds.
Substitutions
- With everything bagel seasoning: Swap the sesame seeds for everything bagel seasoning.
- Cucumbers: If desired, you can use english cucumbers or persian cucumbers instead of mini ones. Just remove the seeds from english cucumbers if you go that route.
- Bell pepper: Full-sized bell peppers can be used as long as the seeds are removed and they are sliced into bite-sized pieces.
- Coconut aminos: Swap the soy sauce for coconut aminos, tamari, or gluten-free soy sauce if needed.
Nutrition
Calories: 105kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 145mg | Potassium: 287mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2447IU | Vitamin C: 99mg | Calcium: 26mg | Iron: 1mg