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–+ servings
Cucumber and Sweet Pepper Salad

Cucumber and Sweet Pepper Salad for a Refreshing Crunch

Enjoy a vibrant Cucumber and Sweet Pepper Salad, a refreshing, light dish perfect for any meal.
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 Persian Cucumbers or substitute with one small English cucumber
  • 8 Mini Sweet Peppers or swap for bell peppers
For the Dressing
  • 1/4 cup Sesame Oil can use homemade or store-bought
  • 2 tbsp Rice Vinegar
  • 1 tbsp Soy Sauce gluten-free if preferred
  • 1 tbsp Grated Ginger
  • 1 tbsp Honey
  • 1 tbsp Chili Oil adjust to taste
For Garnish
  • Everything But the Bagel Seasoning optional

Equipment

  • mixing bowl
  • Whisk
  • knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. In a small bowl, whisk together all the ingredients for the sesame ginger dressing until smooth and well blended. This should take about 2-3 minutes.
  2. Slice the Persian cucumbers into thin rounds and the mini sweet peppers into bite-sized pieces.
  3. Pour the prepared dressing over the sliced vegetables and toss to coat.
  4. Taste and adjust seasoning, then garnish with Everything But the Bagel seasoning and serve.
  5. You can serve immediately or chill in the fridge for 10-15 minutes for a more refreshing taste.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

For the best experience, enjoy your salad the same day it’s prepared. Store leftovers in an airtight container in the fridge for up to three days.

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