Name: Cucumber Sweet Pepper Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American-Fusion
Ingredients: 1/2 cup sliced cucumbers; 1 cup sliced mini sweet peppers or diced bell peppers in assorted colors; 1/2 cup sesame ginger dressing; 2 tablespoons cashew butter; 2 tablespoons coconut aminos; 2 tablespoons everything-but-the-bagel seasoning; 1–2 teaspoons chili crunch

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If you’re after a vibrant, ultra-refreshing dish that wakes up your palate and brightens your table, look no further than this Cucumber Sweet Pepper Salad. Crisp cucumber slices mingle with sweet, crunchy peppers, all tossed in a creamy, bold sesame ginger dressing with a subtle kick of chili crunch and a sprinkle of savory everything-but-the-bagel seasoning. This salad is not only beautiful but packs a serious flavor punch, making it perfect for lunch, picnics, or a standout side at dinner parties.

Cucumber Sweet Pepper Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Cucumber Sweet Pepper Salad lies in its straightforward but carefully chosen ingredients. Each one brings a unique note—crunch, color, creaminess, or heat—that balances every bite into something crave-worthy.

Cucumbers: Opt for English or Persian cucumbers for a refreshing crunch and no need to peel.
Mini Sweet Peppers or Bell Peppers: Use a mix of red, orange, and yellow for maximum color and natural sweetness.
Sesame Ginger Dressing: This is the foundation of the salad’s bold Asian-inspired flavor; homemade or good-quality store-bought both work beautifully.
Cashew Butter: Adds luxurious creaminess and mellow nutty notes that round out the dressing.
Coconut Aminos: A soy sauce alternative that lends savory depth and a touch of sweetness, making this salad naturally gluten-free.
Everything-but-the-bagel Seasoning: A crunchy, aromatic finishing touch that takes the whole dish up a notch.
Chili Crunch: For a customizable amount of gentle heat and a little texture—the secret to making every bite memorable!

How to Make Cucumber Sweet Pepper Salad

Step 1: Prep the Vegetables

Wash the cucumbers and peppers thoroughly. Slice the cucumbers into coins about 1/4 inch thick for the perfect crunch, and then cut the mini sweet peppers into rings or dice the bell peppers for bite-sized pops of color. Place all the veggies in a large mixing bowl, ready to soak up layers of flavor.

Step 2: Whip Up the Creamy Dressing

In a small blender or food processor, add the sesame ginger dressing, cashew butter, and coconut aminos. Blend until completely smooth and silky. This combo creates a dreamy, nutty base with a lovely umami punch and subtle sweetness. Don’t worry if you don’t have a blender—just whisk vigorously until as smooth as possible!

Step 3: Dress the Salad

Pour the velvety dressing over the sliced cucumbers and peppers in the mixing bowl. Use a spatula or large spoon to toss everything gently, ensuring every piece is well coated but not bruised. The creamy dressing will cling to each slice, packing every forkful with flavor.

Step 4: Finish with Seasonings

Generously sprinkle everything-but-the-bagel seasoning all over for crunch and aroma. Now, add the chili crunch—start with a teaspoon if you’re cautious with heat, or bump it up to two for a fiery kick. Give it one last gentle toss so the toppings are evenly spread but still visually pop.

Step 5: Serve or Chill

Serve the Cucumber Sweet Pepper Salad right away for ultimate crispness, or cover and chill for 15–20 minutes to let flavors meld even further. Either way, get ready for a refreshing burst of color and taste in every bite!

How to Serve Cucumber Sweet Pepper Salad

Garnishes

Give your salad a little extra flair with fresh herbs like cilantro or basil, a sprinkle of toasted sesame seeds, or even more everything-but-the-bagel seasoning. If you love crunch, a handful of chopped nuts or seeds never hurts!

Side Dishes

This lively salad pairs beautifully with grilled tofu, roasted salmon, sticky rice, or simple noodle bowls. Its bold flavors can hold their own—or play nicely by adding brightness to barbecues, picnics, or a potluck spread.

Creative Ways to Present

For a fun dinner party twist, scoop the salad into lettuce cups or serve it atop a bed of greens. You can even layer it in glass jars for portable lunches or picnic baskets! However you present it, Cucumber Sweet Pepper Salad always manages to steal the show.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, pop them in an airtight container and store in the fridge for up to three days. The veggies may soften slightly, but the flavors will continue to deepen and meld.

Freezing

Cucumber Sweet Pepper Salad isn’t great for freezing. The fresh veggies lose their crispness once thawed, and the creamy dressing can separate. Stick with making it fresh or storing in the fridge for the best texture and taste.

Reheating

No heating necessary—this salad is meant to be enjoyed cold or at room temperature. If it chills a bit too much in the fridge, just let it sit out for 10–15 minutes before serving to revive its bright flavors and aromas.

FAQs

Can I substitute another nut butter for the cashew butter?

Absolutely! Almond or peanut butter both work well and bring their own personality to the salad. The key is to use a creamy variety for a smooth dressing.

How spicy does the chili crunch make the salad?

That’s totally up to you! Start with a small amount and taste as you go. It adds a gentle, warming heat rather than an overwhelming spice.

Is this salad vegan and gluten-free?

Yes on both counts! Cashew butter and coconut aminos keep it vegan and gluten-free, but always check your dressing label to be sure.

Can I add protein to make it a complete meal?

Great idea—you can toss in edamame, shredded chicken, smoked tofu, or chickpeas to bulk it up and turn Cucumber Sweet Pepper Salad into a main course.

What’s the best way to slice the vegetables for this salad?

Thinly slicing the cucumbers and either thinly slicing or dicing the sweet peppers ensures each bite delivers just the right mix of crunch, flavor, and color. Uniform slices make the presentation extra appealing!

Final Thoughts

If you’re ready for a salad that’s anything but boring, give this Cucumber Sweet Pepper Salad a spot at your next meal. It’s easy, eye-catching, and bursting with flavor—I know you’re going to fall in love with every crunchy, creamy bite!

Cucumber Sweet Pepper Salad Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 15 minutes
Yield: 4–6 servings 1x
Diet: Vegan

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Description

This refreshing Cucumber Sweet Pepper Salad is a delightful fusion of flavors and textures, combining crisp cucumbers, vibrant mini sweet peppers, and a zesty sesame ginger dressing. Topped with a sprinkle of everything-but-the-bagel seasoning and a kick of chili crunch, this salad is a perfect side dish for any meal.

Ingredients

Scale

Cucumbers:

1/2 cup sliced cucumbers

Sweet Peppers:

1 cup sliced mini sweet peppers or diced bell peppers in assorted colors

Dressing:

1/2 cup sesame ginger dressing
2 tablespoons cashew butter
2 tablespoons coconut aminos
2 tablespoons everything-but-the-bagel seasoning
1–2 teaspoons chili crunch

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Instructions

Prepare Vegetables: Place the sliced cucumbers and peppers into a mixing bowl.
Make Dressing: In a small blender or food processor, combine the sesame ginger dressing, cashew butter, and coconut aminos, blending until smooth.
Combine Ingredients: Pour the dressing over the vegetables. Sprinkle with everything-but-the-bagel seasoning and chili crunch.
Toss and Serve: Toss gently to coat evenly. Serve immediately or chill briefly before serving.

Notes

Adjust chili crunch to your spice preference.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Add fresh herbs, toasted nuts, or seeds for extra flavor and texture.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American-Fusion