Description
A vibrant and refreshing salad featuring crisp cucumbers and sweet peppers tossed in a tangy, slightly sweet dressing with a hint of heat and a sprinkle of crunchy seasoning. This quick, no-cook salad is perfect for lunches or as a side dish.
Ingredients
Scale
- 4 Persian or mini cucumbers, sliced
- 8–10 mini sweet peppers (variety of colors), sliced
- 1/4 cup olive oil
- 2 tbsp rice vinegar
- 1.5 tbsp soy sauce or tamari
- 1.5 tbsp maple syrup or honey
- 2 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- 0.5 tsp chili crunch or chili oil (optional)
- 0.5 tsp “everything bagel” seasoning
- Salt and pepper to taste
Instructions
- Wash and slice the cucumbers and sweet peppers. Set aside.
- In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger for the dressing.
- If desired, stir in chili crunch or chili oil for heat.
- Pour the dressing over the sliced vegetables and toss gently to coat evenly.
- Sprinkle with “everything bagel” seasoning and toss once more.
- Taste and adjust seasoning with salt, vinegar, or sweetness as needed.
- Serve immediately for maximum crunch and freshness.
Notes
- Persian cucumbers are recommended for their crispness and thin skin. If using English cucumbers, peel partially and remove seeds.
- The salad is best enjoyed fresh. For advance preparation, store vegetables and dressing separately and combine just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the texture will soften.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: ~150 kcal