Description

This Cucumber Bell Pepper Salad is a refreshing, no-cook side dish that’s gone viral for a reason. Packed with crunchy cucumbers and sweet bell peppers, then tossed in chili crisp oil and ginger sesame dressing, it’s quick, colorful, and incredibly flavorful. Perfect for hot summer days, potlucks, or healthy snacking.

Ingredients

Scale

3–4 mini cucumbers (≈200g), thinly sliced
6–7 mini bell peppers (orange, red, yellow, ≈180g), thinly sliced
2 tablespoons (30ml) chili crisp oil
1/4 cup (60ml) ginger sesame dressing
2½ teaspoons (5g) Everything But The Bagel Seasoning (to taste)
Optional: 1 cup (240g) cottage cheese, for serving

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Instructions

Wash and thinly slice the cucumbers and bell peppers.
Add sliced veggies to a large bowl.
Drizzle with chili crisp oil and ginger sesame dressing.
Sprinkle with Everything But The Bagel Seasoning. Toss gently to coat.
Cover and refrigerate for at least 30 minutes before serving.
Optional: Serve over a bed of cottage cheese for added protein.

Notes

Slice vegetables evenly for the best texture.

Adjust chili crisp to control heat.

Chill before serving to enhance flavor.

Store in an airtight container up to 4 days.

Can be served alone or with proteins like grilled chicken or fish.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad / Side Dish
Method: No-Cook
Cuisine: Fusion / Asian-Inspired