The moment you taste this Cucumber and Sweet Pepper Salad, you’ll realize why it’s my go-to dish when I want something irresistibly fresh yet full of zing. Crunchy cucumbers, sweet bell peppers, and a lively sesame-ginger dressing come together in a bowl that feels as joyful as summer sunshine. This salad is proof that bold flavor doesn’t need to be complicated!
Why You’ll Love This Recipe
- Unbeatable Crunch: Every forkful bursts with the cool snap of cucumbers and sweet peppers.
- A Flavor Explosion: The sesame ginger dressing, paired with chili oil and bagel seasoning, creates powerful layers of sweet, salty, spicy, and umami.
- Ridiculously Quick: You can toss this entire salad together in under 10 minutes—perfect for last-minute get-togethers or speedy weeknight meals.
- Incredibly Versatile: It’s delicious solo, but also fantastic as a side with nearly any Asian-inspired meal or grilled protein.
Ingredients You’ll Need
The best thing about Cucumber and Sweet Pepper Salad is how such simple ingredients can become truly crave-worthy when combined. Each colorful vegetable and every splash of dressing adds its own charm—crunch, sweetness, heat, and that all-important hit of umami. Here’s what you’ll need and why each element matters:
- Mini Sweet Bell Peppers: Their vibrant colors and gentle sweetness create the perfect contrast with crisp cucumber and spicy chili oil.
- Persian Cucumbers: These thin-skinned, nearly seedless cucumbers are especially crunchy and never watery, which makes the salad addictively fresh.
- Sesame Ginger Dressing: A homemade blend of olive oil, rice vinegar, sesame oil, soy sauce, honey, and grated ginger—it ties all the flavors together with an irresistible nutty and tangy punch.
- Chili Oil: The real magic-maker! Use as much or as little as you like for a customizable kick.
- Everything but the Bagel Seasoning: That craveable savory crunch—garlic, onion, sesame, and poppy seeds elevate every bite.
Variations
The Cucumber and Sweet Pepper Salad is practically begging to be riffed on! Don’t hesitate to swap, add, or tweak ingredients—this recipe thrives on flexibility, whether you’re cleaning out the fridge or accommodating dietary needs.
- Extra Protein: Toss in shredded rotisserie chicken, cooked shrimp, or sliced tofu for a more filling meal that still feels light and bright.
- Go Nutty: Sprinkle in roasted peanuts, cashews, or toasted almonds for a little extra crunch and richness.
- Make It Vegan: Simply swap the honey in the dressing for maple syrup or agave to keep things plant-based without missing out on that touch of sweetness.
- Herb Boost: A handful of fresh cilantro, mint, or Thai basil brings bonus fragrance and a pop of green.
How to Make Cucumber and Sweet Pepper Salad
Step 1: Whisk the Sesame Ginger Dressing
Start by mixing up the seriously addictive dressing. In a small bowl, whisk together olive oil, rice vinegar, sesame oil, soya sauce, honey, and freshly grated ginger. You want the dressing to look glossy and well-blended, with flecks of ginger visible throughout. Taste and adjust the balance—more honey for sweetness, extra vinegar for a tangier bite. This is the flavor backbone of your Cucumber and Sweet Pepper Salad!
Step 2: Slice Your Veggies
Using a sharp knife, slice the mini sweet bell peppers into cheerful little rings, then cut the Persian cucumbers into rounds or half-moons (depending on your mood!). The more uniform you slice them, the prettier your salad will look—which is half the fun here! If your cucumbers are extra juicy, you can gently pat them dry with a towel.
Step 3: Toss Everything Together
Add the cucumber slices and sweet pepper rings to a large mixing bowl. Pour in your homemade sesame ginger dressing, drizzle over the chili oil (start with a little, add more as you taste), and sprinkle generously with everything but the bagel seasoning. Toss gently until all the veggies are coated and glistening—there’s nothing sadder than an underdressed salad!
Step 4: Taste and Adjust
Dip in for a taste and see if you want more heat or crunch. Maybe a little extra chili oil for spice or another pinch of the bagel seasoning for texture? You’re the boss—make it yours! Serve the Cucumber and Sweet Pepper Salad immediately for max crunch, or chill it for a refreshing, marinated effect.
Pro Tips for Making Cucumber and Sweet Pepper Salad
- Veggie Prep Magic: Slice cucumbers and peppers as thinly as you can for the ultimate snap and an elegant presentation.
- Dress to Impress: Add the dressing just before serving if you crave absolute crispness—letting it sit for a half hour gives a more marinated, pickled effect!
- Balancing the Heat: Stir the chili oil in bit by bit, tasting as you go so you land on your ideal level of spice (especially if you’re sharing with spice-wary friends).
- Fresh Ginger, Big Flavor: Don’t skimp on the fresh ginger in the dressing—jarred or powdered varieties won’t pack that memorable zing!
How to Serve Cucumber and Sweet Pepper Salad
Garnishes
This salad already sparkles with bright colors and textures, but don’t be afraid to add extra pizzazz! Sprinkle on a handful of toasted sesame seeds, a few chopped scallions, or even some torn fresh herbs for a restaurant-worthy finish. A final drizzle of chili oil looks beautiful and brings even more aroma.
Side Dishes
The Cucumber and Sweet Pepper Salad is a dream alongside anything grilled—think teriyaki chicken, salmon, or simple tofu. It loves the company of steamed jasmine rice, cold soba noodles, or even tucked inside lettuce wraps for a picnic-style meal. Basically, if it’s summery or grilled, this salad is the answer!
Creative Ways to Present
Let your inner entertainer shine by serving this salad in a big shallow platter for maximum color impact, spooned into individual glass cups for elegant starters, or even layered in a mason jar for on-the-go lunches. You can pile it atop crostini, stuff it in rice paper rolls, or use it as a vibrant topping on grain bowls. There’s really no wrong answer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cucumber and Sweet Pepper Salad (lucky you!), pop it into an airtight container and refrigerate. It keeps well for 1-2 days, though the veggies will soften a bit as they soak up the dressing—making them even more flavorful, in my opinion!
Freezing
This salad is all about fresh crunch, so freezing isn’t recommended. The cucumbers and peppers will lose their wonderful crispness as they thaw and become watery—trust me, it’s worth enjoying fresh every time.
Reheating
No need to reheat—just enjoy Cucumber and Sweet Pepper Salad chilled or at room temperature. If it’s been in the fridge a while, give it a quick toss to redistribute the dressing before serving, and refresh with a dash of extra chili oil or sesame seeds if you’d like.
FAQs
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Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! If Persian cucumbers aren’t available, use English/hothouse cucumbers. Just be sure to peel them if the skin is tough, and scoop out any large seeds for the best texture. Avoid standard garden cucumbers if possible, as they can be watery.
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Is this salad very spicy?
The spice level is totally customizable—start with a conservative drizzle of chili oil and add more to your taste. If you’re serving a crowd, keep the chili oil on the side so spice lovers can amp it up individually.
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Can I make the salad ahead of time?
Yes! Prep the veggies and the dressing ahead, then toss everything together just before serving for peak crispness. If you do mix it in advance, know that the veggies will marinate and soften, creating a different (and still delicious) texture.
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What’s a good substitute for “everything but the bagel” seasoning?
If you don’t have that seasoning blend on hand, just mix sesame seeds, a pinch of granulated or fried garlic, dried onion flakes, and a sprinkle of sea salt for a similar flavor and crunch.
Final Thoughts
I can’t wait for you to try this Cucumber and Sweet Pepper Salad—it’s endlessly refreshing, a feast for the eyes, and guaranteed to put a smile on your face. Whether you’re jazzing up your weeknight dinner or looking for the perfect potluck side, this salad is one of those “made it once, crave it forever” recipes. Let me know how you make it your own!
Print
Crisp Cucumber and Sweet Pepper Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 Servings 1x
- Category: Salad
- Cuisine: Asian
- Diet: Vegetarian
Description
This refreshing Cucumber and Sweet Pepper Salad is a delightful combination of crisp cucumbers, vibrant sweet bell peppers, and a flavorful sesame ginger dressing. Perfect for a quick and tasty side dish.
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
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 (adjust to taste)
- 2–3 teaspoons everything but the bagel seasoning
Instructions
- Sesame Ginger Dressing: In a small bowl, whisk together the dressing ingredients.
- 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: 180 kcal
- Sugar: 9g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
