Description
A refreshing and vibrant Cucumber and Sweet Pepper Salad featuring a flavorful sesame ginger dressing, perfect for a quick and healthy side dish or light meal. This salad combines crisp Persian cucumbers and colorful mini sweet bell peppers with a tangy, slightly sweet dressing enhanced by chili oil and everything but the bagel seasoning for an added burst of flavor.
Ingredients
Scale
For the Sesame Ginger Dressing
- ¼ cup extra virgin olive oil
- ½ tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 tablespoon soya sauce
- ½ tablespoon ginger, grated
- 1½ tablespoons honey
For the Salad
- 7-8 mini sweet bell peppers (mixed colors), sliced into rings
- 4 Persian cucumbers, sliced
- ¼ cup sesame ginger dressing (prepared above)
- 1-2 tablespoons chili oil (adjust according to preference)
- 2-3 teaspoons everything but the bagel seasoning
Instructions
- Prepare the Sesame Ginger Dressing: In a small bowl, whisk together the extra virgin olive oil, rice vinegar, sesame oil, soya sauce, grated ginger, and honey until well combined to create a flavorful and balanced dressing.
- Assemble the Salad: In a large mixing or serving bowl, add the sliced mini sweet bell peppers and Persian cucumbers.
- Add Dressing and Toss: Pour the prepared sesame ginger dressing over the chopped vegetables. Toss everything together gently to ensure all pieces are coated evenly with the dressing.
- Season to Taste: Add 1-2 tablespoons of chili oil, adjusting based on your preferred spice level. Sprinkle 2-3 teaspoons of everything but the bagel seasoning over the salad. Toss again lightly to distribute the seasoning evenly.
- Serve or Chill: Serve the salad immediately for the freshest taste or chill it in the refrigerator until ready to serve. Enjoy this crisp, colorful, and delicious salad either way.
Notes
- Adjust the amount of chili oil depending on your heat preference or omit for a milder version.
- Everything but the bagel seasoning adds a nice flavor and texture; substitute with your favorite seasoning blend if unavailable.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- To make it vegan, substitute honey with maple syrup or agave nectar.
- Ensure cucumbers and peppers are thoroughly washed before slicing to maintain freshness and crispness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: International
