Description
A refreshing and vibrant Cucumber and Sweet Pepper Salad, featuring a delightful blend of colorful mini sweet bell peppers and crisp Persian cucumbers tossed in a flavorful sesame ginger dressing with a spicy kick of chili oil and everything but the bagel seasoning. Ideal for a quick, healthy side dish or light meal.
Ingredients
Scale
Dressing
- ¼ cup extra virgin olive oil
- ½ tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 tablespoon soya sauce
- ½ tablespoon ginger, grated
- 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 (depending on preference)
- 2-3 teaspoons everything but the bagel seasoning
Instructions
- Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil, rice vinegar, sesame oil, soya sauce, grated ginger, and honey until well combined to create a flavorful dressing.
- Combine Salad Ingredients: Place the sliced mini sweet bell peppers and Persian cucumbers in a mixing or serving bowl and toss them together to blend the fresh flavors.
- Add Dressing and Seasoning: Pour in the prepared sesame ginger dressing, then add chili oil and sprinkle everything but the bagel seasoning over the salad. Toss again to coat all ingredients evenly, adjusting chili oil and seasoning to your taste preference.
- Serve: Serve the salad immediately to enjoy its crisp texture and fresh flavors, or chill it until ready to serve for a cool, refreshing dish.
Notes
- This salad is best served fresh but can be chilled for up to 2 hours before serving.
- Adjust the amount of chili oil according to your preferred level of spiciness.
- Everything but the bagel seasoning adds a savory crunch and can be substituted with toasted sesame seeds if unavailable.
- To keep the cucumbers crisp, slice them just before assembling the salad.
