This Cucumber and Sweet Pepper Salad is everything I want in a lightning-fast side: crisp, colorful veggies tossed in a zingy sesame ginger dressing that’s bursting with flavor and just a touch of heat. Whether it’s a sunny lunch or a casual gathering, this salad always delivers freshness, crunch, and a pop of vibrant color that makes every plate a little happier.
Why You’ll Love This Recipe
- Bursting with Flavor: Every bite balances sweet, tangy, and umami notes, thanks to the irresistible sesame ginger dressing.
- Quick & Effortless: You’ll have a bowl of fresh Cucumber and Sweet Pepper Salad ready in just 10 minutes—no cooking required!
- Vibrant Colors & Crunch: The mix of crisp cucumbers and rainbow-hued sweet peppers brings both texture and beauty to your table.
- Customizable Heat: Easily adjust the chili oil for just the right level of spicy kick, or skip it for an ultra-mild version everyone can enjoy.
Ingredients You’ll Need
One of the best parts about making Cucumber and Sweet Pepper Salad is how the simple, fresh ingredients each play a starring role—and together, they make every forkful feel lively. Here’s why you’ll want to keep every one of these on hand!
- Mini Sweet Bell Peppers: Their crunchy texture and mix of red, yellow, and orange add cheerful color and gentle sweetness.
- Persian Cucumbers: Naturally crisp and nearly seedless, these cucumbers deliver a cool, refreshing bite perfect for salads.
- Sesame Ginger Dressing: A homemade blend of olive oil, sesame oil, rice vinegar, soy sauce, honey, and grated ginger infuses tangy, nutty, and slightly sweet flavors throughout.
- Chili Oil: Skip or scale up the chili oil to control the heat—it adds a spicy warmth that wakes up the palate.
- Everything but the Bagel Seasoning: The nutty crunch of sesame and the savory pop from garlic and onion really takes this salad over the top!
Variations
There’s no end to how you can make this Cucumber and Sweet Pepper Salad your own! Whether you’re craving extra crunch, working with food allergies, or just using up what’s in your fridge, feel free to riff on the basics—you can’t go wrong.
- Add Crunch: Toss in toasted peanuts, cashews, or sunflower seeds for even more texture and a heartier, snacky vibe.
- Go Vegan: Simply swap honey for agave or maple syrup in the dressing to keep things plant-based without missing out on sweetness.
- Protein Boost: Top with grilled shrimp, shredded rotisserie chicken, or crispy baked tofu for a more filling meal-salad option.
- Kid-Friendly: Remove the chili oil, add some sweet corn kernels, and watch even the pickiest eaters gobble it up!
How to Make Cucumber and Sweet Pepper Salad
Step 1: Make the Sesame Ginger Dressing
Grab a small bowl or glass jar and combine the olive oil, rice vinegar, sesame oil, soy sauce, grated ginger, and honey. Whisk or shake it well until it’s smooth, glossy, and fully combined—this flavorful dressing is honestly good enough to drink!
Step 2: Prep Your Peppers and Cucumbers
Slice the mini sweet bell peppers into thin rings and do the same with the Persian cucumbers. Don’t stress about perfection here—the important thing is to keep the slices bite-sized for easy eating and maximum crunch.
Step 3: Toss It All Together
Add your prepped veggies to a large mixing or serving bowl. Drizzle with the homemade sesame ginger dressing, splash in your desired amount of chili oil, and sprinkle everything but the bagel seasoning over the top. Use clean hands or two big spoons to gently toss everything until coated and glistening.
Step 4: Taste & Serve
Before you plate up, taste a bite of salad and adjust to your liking—add more chili oil for heat, more bagel seasoning for crunch, or extra dressing if you’d like things saucier! Serve right away for peak crunch or chill in the fridge if you want it extra cold and refreshing.
Pro Tips for Making Cucumber and Sweet Pepper Salad
- Peak Crispiness: If you want your veggies super snappy, keep them refrigerated until right before slicing and toss the salad together just before serving.
- Ginger Grating Magic: Use a microplane or the fine side of a grater for the ginger—this way, the zingy flavor blends perfectly into the dressing with no fibrous bits.
- Seasoning Swap: If you’re out of everything but the bagel seasoning, sprinkle with toasted sesame seeds and a tiny pinch of crushed dried garlic or onion flakes for a similar kick.
- Heat Control: Always start with less chili oil—once it’s in, you can swirl in more for bold spice but you can’t take it out!
How to Serve Cucumber and Sweet Pepper Salad
Garnishes
A scattering of extra everything but the bagel seasoning is always a winner, but don’t sleep on a handful of fresh cilantro or a few sprigs of mint for extra brightness. If you’re feeling fancy, a few toasted sesame seeds add a lovely finishing touch!
Side Dishes
This Cucumber and Sweet Pepper Salad is amazing alongside grilled meats, sticky Asian-inspired wings, or a steaming bowl of jasmine rice. Or, keep things light by pairing it with a simple tofu stir-fry or shrimp skewers for a quick, colorful plate.
Creative Ways to Present
Turn it into a show-stopper by piling it high on a platter lined with lettuce leaves, or fill endive cups for elegant handheld bites. You can even spoon the salad into small mason jars for individual picnic-ready servings—guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the fridge. The salad will keep its crunch beautifully for up to two days, though the veggies may start to soften after that. Give it a quick toss before serving to redistribute the dressing.
Freezing
Because this recipe relies on crisp, watery vegetables, freezing isn’t recommended—thawing would turn everything mushy. It’s best to make only as much Cucumber and Sweet Pepper Salad as you’ll enjoy within a couple of days for peak freshness.
Reheating
This salad is designed to be served cold or at room temperature, so there’s no need for reheating. If it’s been chilled a while, just let it sit on the counter for a few minutes to take off the chill before serving.
FAQs
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Can I use English cucumbers instead of Persian cucumbers?
Absolutely! English cucumbers are a great substitute if you can’t find Persian cucumbers—just slice them thin and consider removing most of the seeds for the best texture and less wateriness.
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Is this Cucumber and Sweet Pepper Salad gluten-free?
It can be! Simply make sure to use a gluten-free soy sauce (or substitute tamari or coconut aminos) in the dressing. Double-check your everything but the bagel seasoning, too, just to be safe.
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How spicy does the salad get with chili oil?
The heat level is entirely up to you! Start with a little chili oil and add more to taste—you can go from gently warm and fragrant to a real kick, depending on your mood and your guests’ preferences.
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Can I make Cucumber and Sweet Pepper Salad ahead of time?
Yes! You can prep the veggies and dressing a few hours in advance and toss them together just before serving to keep everything crisp and lively. If you mix it all together ahead of time, it’s best eaten within 24 hours.
Final Thoughts
If you’re looking for a salad to brighten up your week, I can’t recommend this Cucumber and Sweet Pepper Salad enough! It’s quick, customizable, and brings a burst of color and flavor to any table. Whip it up once, and you’ll find yourself reaching for this refreshing recipe again and again—happy crunching!
Print
Cucumber and Sweet Pepper Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 Servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
Description
This Cucumber and Sweet Pepper Salad is a refreshing and flavorful dish that combines crisp cucumbers, colorful sweet bell peppers, and a zesty sesame ginger dressing. Perfect for a light and healthy meal or as a side dish for any occasion.
Ingredients
Sesame Ginger Dressing:
- 1/4 cup extra virgin olive oil
- 1/2 tablespoons rice vinegar
- 1/2 tablespoon sesame oil
- 1 tablespoon soya sauce
- 1/2 tablespoon ginger, grated
- 1 1/2 tablespoons honey
For the Salad:
- 7–8 mini sweet bell peppers (mixed colors), sliced into rings
- 4 Persian cucumbers, sliced
- 1/4 cup sesame ginger dressing
- 1–2 tablespoons chili oil (depending on preference)
- 2–3 teaspoons everything but the bagel seasoning
Instructions
- Sesame Ginger Dressing: In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, soya sauce, grated ginger, and honey.
- For the Salad: Add all salad ingredients to a mixing or serving bowl and toss to combine.
- Adjust chili oil and bagel seasoning to taste.
- Serve immediately or chill until ready to serve. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
