Cucumber & Bell Pepper Salad
The Cucumber & Bell Pepper Salad is a refreshing, vibrant dish with crunchy cucumbers and bell peppers, tossed in a spicy chili crisp oil and tangy ginger sesame dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-cook
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
3–4 mini cucumbers, sliced
6–7 mini bell peppers (orange, red, yellow), sliced
2 tablespoons chili crisp oil (Fly By Zing or your favorite brand)
¼ cup ginger sesame dressing (Bragg’s or your preferred brand)
Instructions
- Slice the mini cucumbers into thin rounds and the mini bell peppers into thin strips or rings.
- In a large bowl, combine the sliced cucumbers and bell peppers.
- Drizzle the chili crisp oil and ginger sesame dressing over the vegetables.
- Toss the salad gently to combine and ensure all the vegetables are coated in the dressing and oil.
- Let the salad sit for a few minutes to allow the flavors to meld.
- Serve immediately and enjoy!
Notes
Add fresh herbs like cilantro or parsley for an extra burst of flavor.
For added protein, toss in grilled chicken, tofu, or chickpeas.
If you prefer a sweeter salad, add raisins or dried cranberries for extra sweetness.
Top with sesame seeds for extra crunch.
Best served fresh, but can be stored for up to 1-2 days in the fridge if the dressing is kept separate.
Nutrition
- Serving Size: 1 serving
- Calories: Varies based on dressing and oil
- Sugar: Varies based on vegetables and dressing
- Sodium: Varies based on dressing and oil
- Fat: Varies based on chili crisp oil
- Saturated Fat: Varies based on chili crisp oil
- Unsaturated Fat: Varies based on chili crisp oil
- Trans Fat: 0g
- Carbohydrates: Varies based on vegetables and dressing
- Fiber: Varies based on vegetables
- Protein: Varies based on added protein
- Cholesterol: 0g
Find it online: https://familydinnercooking.com/cucumber-bell-pepper-salad/
