Description
This Cucumber and Sweet Pepper Salad is a vibrant, crunchy, no-cook summer side dish bursting with fresh flavor. Tossed in a tangy sesame ginger dressing with a hint of heat from chili oil, it’s the perfect refreshing companion for grilled mains, light lunches, or potluck spreads.
Ingredients
For the Sesame Ginger Dressing:
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1/4 cup extra virgin olive oil
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1/2 tablespoon rice vinegar
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1/2 tablespoon sesame oil
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1 tablespoon soy sauce
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1/2 tablespoon grated ginger
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1 1/2 tablespoons honey
For the Salad:
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7–8 mini sweet bell peppers (mixed colors), sliced into rings
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4 Persian cucumbers, sliced
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1/4 cup sesame ginger dressing
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1–2 tablespoons chili oil (to taste)
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2–3 teaspoons everything but the bagel seasoning
Instructions
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In a small bowl, whisk all sesame ginger dressing ingredients until well emulsified.
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Slice the mini sweet peppers into rings and cucumbers into rounds.
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Add the sliced vegetables to a large mixing bowl.
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Drizzle with the sesame ginger dressing and desired amount of chili oil.
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Sprinkle with everything but the bagel seasoning and toss well.
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Serve immediately or refrigerate up to 1 hour for flavors to meld.
Notes
Use English cucumbers if Persian cucumbers are unavailable—just deseed them.
Adjust chili oil to suit your spice preference.
The dressing is versatile—make extra to use on other dishes.
Add grilled shrimp or shredded chicken for a protein boost.
Best served fresh; leftovers are good for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Fusion / Asian-inspired