Description
A refreshing and vibrant cucumber and sweet pepper salad tossed in a tangy sesame ginger dressing, perfect as a light appetizer or side dish. This easy no-cook recipe combines crisp mini sweet bell peppers and crunchy Persian cucumbers with a flavorful blend of soy, ginger, honey, and chili oil for a burst of Asian-inspired taste.
Ingredients
Scale
Dressing
- ¼ cup extra virgin olive oil
- ½ tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 tablespoon soy sauce
- ½ tablespoon grated ginger
- 1½ tablespoons honey
Salad
- 7-8 mini sweet bell peppers (mixed colors), sliced into rings
- 4 Persian cucumbers, sliced
- ¼ cup sesame ginger dressing
- 1-2 tablespoons chili oil (adjust to preference)
- 2-3 teaspoons everything but the bagel seasoning
Instructions
- Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, rice vinegar, sesame oil, soy sauce, grated ginger, and honey until well combined and smooth.
- Combine the salad ingredients: In a large mixing or serving bowl, add the sliced mini sweet bell peppers and sliced Persian cucumbers. Pour in the prepared sesame ginger dressing and toss everything together thoroughly to coat all pieces evenly.
- Adjust seasoning: Add chili oil to suit your preferred level of heat, starting with 1 tablespoon and increasing if desired. Sprinkle the everything but the bagel seasoning over the salad and toss gently to distribute the flavors evenly.
- Serve: Enjoy the salad immediately for a crisp, fresh taste or chill it in the refrigerator until ready to serve. The flavors meld beautifully when slightly chilled.
Notes
- The chili oil amount can be adjusted based on your heat preference.
- This salad is best served fresh but can be chilled for up to 2 hours before serving.
- Using Persian cucumbers adds a crisp texture and mild flavor, but regular cucumbers can be substituted if unavailable.
- For a gluten-free version, ensure the soy sauce used is gluten-free tamari.
