Crisp Cucumber and Sweet Pepper Salad to Brighten Your Day

This Cucumber and Sweet Pepper Salad is a colorful, refreshing dish that's gluten-free and nutritious.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 227

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 units Persian Cucumbers Add a crisp texture and refreshing taste.
4 units Mini Sweet Bell Peppers Provide a sweet and colorful crunch.

For the Dressing

¼ cup Extra Virgin Olive Oil Rich and fruity oil.
2 tablespoons Rice Vinegar Provides acidity to brighten the dressing.
1 tablespoon Sesame Oil Essential for achieving that Asian-inspired flavor.
2 tablespoons Soy Sauce Adds umami touch.
1 tablespoon Grated Ginger Infuses a refreshing zing.
1 tablespoon Honey Offers sweetness to balance flavors.
1 tablespoon Chili Oil Introduces gentle heat; adjust based on preference.
1 tablespoon Everything But the Bagel Seasoning Adds a nutty crunch.

Equipment

mixing bowl
Whisk
cutting board
Knife
Salad tongs

Method

Step-by-Step Instructions

In a small bowl, combine the dressing ingredients and whisk for about 1 minute until well blended.
Wash and pat dry the cucumbers and bell peppers. Slice cucumbers into rounds and bell peppers into strips, then place in a large bowl.
Drizzle the dressing over the sliced vegetables and toss gently until coated.
Season to taste by adding chili oil and everything seasoning, then toss lightly.
Serve immediately or refrigerate for 20–30 minutes for enhanced flavor.

Nutrition

Serving: 1servingCalories: 227kcalCarbohydrates: 12gProtein: 2gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 50mgCalcium: 2mgIron: 4mg

Notes

Chill for deeper flavor and enjoy the vibrant freshness of the ingredients.

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