I recently came across this refreshing cucumber and sweet pepper salad—it’s crisp, flavorful, and comes together in just minutes, making it perfect for warm-weather meals or quick lunches.
Why You’ll Love This Recipe
I love how simple ingredients—mini cucumbers, sweet bell peppers, a zingy ginger dressing, everything-bagel seasoning, and a touch of chili oil—combine for a salad that’s simultaneously sweet, salty, savory, and a little spicy. It’s crunchy, vibrant, and ready in about 5–10 minutes.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Mini cucumbers (around 4–6), thinly sliced
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Mini sweet peppers (or bell peppers), in a mix of colors, thinly sliced
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¼ cup ginger-style salad dressing (store-bought sesame-ginger or homemade)
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½–1 teaspoon everything-bagel seasoning
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1–2 teaspoon chili crisp or chili oil
Directions
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Slice the cucumbers and peppers into even pieces so they mix well.
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In a large bowl, add sliced cucumbers and peppers.
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Drizzle in the ginger salad dressing.
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Sprinkle everything-bagel seasoning and drizzle the chili oil on top.
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Toss gently to coat all the vegetables.
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Taste, then adjust seasoning, dressing, or chili oil to your preference.
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Serve immediately for best crunch, or let it chill briefly in the fridge to meld flavors.
Servings and timing
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Servings: Makes about 4 side-salad servings or 2 for a light lunch
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Prep time: 5–10 minutes
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Total time: About 10 minutes
Variations
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I like to stir in edamame, cherry tomatoes, avocado, or a sprinkle of feta—or even chickpeas—if I want to make it more filling.
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Using romaine lettuce adds extra crunch and bulk.
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If I skip spicy elements, I leave out the chili oil—letting ginger dressing and bagel seasoning flavor the salad beautifully.
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I sometimes swap regular ginger dressing for a homemade blend of olive oil, rice vinegar, soy sauce, grated ginger and garlic.
Storage/reheating
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I store leftovers in an airtight container in the fridge for up to 2 days, though it’s best eaten the same day for crunch.
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To keep texture fresh, I often store the dressing separately and toss it right before serving.
FAQs
Can I use regular cucumbers instead of mini ones?
Yes—I use Persian or English cucumbers for their tender skin and fewer seeds, but any cucumber will work. I peel regular ones if the skin feels tough.
Is this salad gluten-free or vegan?
Absolutely. It’s naturally gluten-free and vegan if I pick a gluten-free dressing and skip any dairy add-ins.
How spicy is it, and can I adjust that?
Spiciness depends on how much chili crisp I add. I usually start with 1 teaspoon and increase from there—or omit it entirely if I want it heat-free.
Can I prep this ahead?
Yes! I chop the veggies up to a day in advance. Then I dress and toss just before serving to maintain crispness.
What dishes pair well with this salad?
I love it alongside grilled salmon, chicken kabobs, rice or quinoa bowls, veggie burgers, tofu stir-fry, or simply as a snack—it’s super versatile.
Conclusion
I find this cucumber and sweet pepper salad is a colorful, crunchy staple in my kitchen—all thanks to its effortless preparation and vibrant flavor combo. Whether enjoyed solo or paired with heartier mains, it’s become my go-to satisfying side—especially on warm days.
Cucumber & Sweet Pepper Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 side servings or 2 light lunch portions
- Category: Salad
- Method: No-cook
- Cuisine: Fusion
- Diet: Vegan
Description
A crisp, vibrant cucumber and sweet pepper salad with a zingy ginger dressing, everything-bagel seasoning, and a hint of chili oil. Perfect for quick lunches or refreshing side dishes.
Ingredients
- 4–6 mini cucumbers, thinly sliced
- Mini sweet peppers or bell peppers (mixed colors), thinly sliced
- ¼ cup ginger-style salad dressing (store-bought or homemade)
- ½–1 tsp everything-bagel seasoning
- 1–2 tsp chili crisp or chili oil
Instructions
- Slice the cucumbers and peppers into even pieces for consistent texture.
- In a large bowl, combine sliced cucumbers and peppers.
- Drizzle the ginger salad dressing over the vegetables.
- Sprinkle everything-bagel seasoning and drizzle chili oil on top.
- Toss gently until all vegetables are evenly coated.
- Taste and adjust seasoning, dressing, or chili oil as desired.
- Serve immediately for maximum crunch, or chill briefly to meld flavors.
Notes
- Best served fresh but can be refrigerated up to 2 days.
- Store dressing separately if making ahead to maintain crunch.
- Customize with edamame, cherry tomatoes, avocado, feta, or chickpeas for a more filling salad.
- Omit chili oil for a non-spicy version.
- Homemade ginger dressing can be made with olive oil, rice vinegar, soy sauce, grated ginger and garlic.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
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