Description
A vibrant and refreshing Cucumber and Sweet Pepper Salad featuring a zesty sesame ginger dressing, perfect for a quick and healthy side dish or light meal. This colorful salad combines the crunch of Persian cucumbers and mini sweet bell peppers with a flavorful dressing enhanced by chili oil and everything but the bagel seasoning.
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 (prepared from above)
- 1-2 tablespoons chili oil (adjust 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, soy sauce, grated ginger, and honey until well combined to create a flavorful dressing.
- Assemble the Salad: In a mixing or serving bowl, combine the sliced mini sweet bell peppers and sliced Persian cucumbers.
- Add Dressing and Seasoning: Pour the prepared sesame ginger dressing over the vegetables, then add 1 to 2 tablespoons of chili oil, adjusting to your desired spice level.
- Season to Taste: Sprinkle 2 to 3 teaspoons of everything but the bagel seasoning over the salad and toss everything gently to combine all flavors evenly.
- Serve: Serve the salad immediately for the freshest texture or chill it in the refrigerator until ready to serve. Enjoy this crisp, colorful salad as a perfect light side or snack.
Notes
- Adjust the chili oil quantity to control the heat according to your preference.
- The salad is best served fresh but can be chilled for up to a few hours before serving.
- Everything but the bagel seasoning adds a savory crunch; feel free to substitute with sesame seeds and salt if unavailable.
- Use fresh, firm cucumbers and sweet peppers for maximum crunch and flavor.
- This salad can be made vegan by substituting honey with maple syrup or agave nectar.
