Introduction

This refreshing Cucumber and Sweet Pepper Salad combines crisp vegetables with a zesty sesame ginger dressing for an easy, vibrant dish. It’s perfect as a light lunch or a flavorful side to complement any meal.

A clear glass bowl is filled with a fresh salad of sliced cucumbers and sweet mini bell pepper rings in colors of red, orange, and yellow. The cucumbers have a bright green skin with a pale green center, and the bell peppers add vibrant hues and a slightly glossy texture. The vegetables are sprinkled evenly with coarse spices including sesame seeds and crushed red pepper flakes, giving a speckled appearance. A wooden spoon is scooping into the bowl, lifting a mix of the colorful layers. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 based on preferred heat)
2-3 teaspoons everything but the bagel seasoning

Instructions

Step 1: In a small bowl, whisk together extra virgin olive oil, rice vinegar, sesame oil, soy sauce, grated ginger, and honey until well combined to create the sesame ginger dressing.
Step 2: In a large salad bowl, combine the sliced sweet bell peppers and Persian cucumbers.
Step 3: Pour the sesame ginger dressing over the vegetables and toss gently to coat evenly.
Step 4: Drizzle chili oil over the salad, adjusting the amount to your preferred level of spiciness.
Step 5: Sprinkle the everything but the bagel seasoning on top and give the salad one final gentle toss before serving.

Tips & Variations

Use regular cucumbers if Persian ones aren’t available, but peel them if the skin is thick or waxed.
For extra crunch, add toasted sesame seeds or chopped nuts like almonds or cashews.
Replace chili oil with a mild chili powder or omit it for a milder salad.
Try adding fresh herbs such as cilantro or mint for a bright finish.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To retain the freshest texture, add the seasoning and chili oil just before serving. Leftover salad can be enjoyed cold or at room temperature but may release extra liquid if stored too long.

How to Serve

A clear glass bowl filled with freshly sliced green cucumbers and colorful bell pepper rings in red, yellow, and orange, all mixed together and sprinkled with various seeds and spices creating small black, white, and red specks. A wooden spoon scoops some of the salad, showing layers of shiny cucumber slices with light green centers and vibrant bell pepper rings that have a smooth and slightly glossy texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the sesame ginger dressing can be prepared up to 3 days in advance and stored in the refrigerator. Stir well before using as the ingredients may separate.

Is this salad suitable for vegan diets?

The recipe is vegan if you use a vegan-friendly honey substitute like maple syrup or agave nectar in the dressing.

Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

This vibrant Cucumber and Sweet Pepper Salad features a refreshing mix of crisp mini sweet bell peppers and Persian cucumbers tossed in a flavorful sesame ginger dressing. Finished with a touch of chili oil for heat and sprinkled with everything but the bagel seasoning, this salad is a perfect crunchy, tangy, and savory side that complements any meal.

Author: Bella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Fusion
Diet: Vegetarian

Ingredients

Scale

Sesame Ginger 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 heat 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.
Slice the vegetables: Wash and thinly slice the mini sweet bell peppers into rings and the Persian cucumbers into rounds.
Toss the salad: In a large bowl, combine the sliced peppers and cucumbers. Pour the sesame ginger dressing over the vegetables and gently toss to coat everything evenly.
Add heat and seasoning: Drizzle the chili oil over the salad, adjusting the amount to your preferred spice level. Sprinkle the everything but the bagel seasoning on top and toss briefly to distribute the seasoning.
Serve: Let the salad sit for 5 minutes to allow flavors to meld, then serve chilled or at room temperature as a refreshing side dish.

Notes

Adjust chili oil quantity based on your heat tolerance.
Use fresh ginger for the best flavor in the dressing.
The salad is best served fresh but can be refrigerated for up to 1 day.
Everything but the bagel seasoning adds a savory crunch; omit if unavailable or substitute with sesame seeds and dried garlic/onion powder.

Keywords: Cucumber salad, Sweet pepper salad, Sesame ginger dressing, Healthy salad, Vegetarian side dish