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Recipe compliments of www.ITISAKEEPER.com
Cucumber Pepper Salad
Looking for a crisp, refreshing side that practically makes itself? My Cucumber Pepper Salad is just the thing. With no cooking required and only a handful of ingredients, it comes together in minutes, bursting with cool, crunchy flavor. It's the kind of simple, healthy dish that pairs effortlessly with any meal—especially when the weather’s warm. My family can’t get enough of its vibrant crunch.
Equipment
- Jar with lid or small bowl and whisk
- Mandoline slicer, optional
- Microplane or grater
Ingredients
- 3 cups English cucumbers, thinly sliced
- 2 cups Mini bell peppers, thinly sliced
- ½ tablespoon Everything Bagel seasoning
- 1 teaspoon Chili crunch oil
- ¼ cup Extra-virgin olive oil
- ¼ cup Rice vinegar
- 1 ½ tablespoons Low-sodium soy sauce
- 1 ½ tablespoons Honey
- ½ teaspoon Dijon mustard
- 1 large clove Garlic, grated
- 1 teaspoon Fresh ginger, grated
- ¼ teaspoon All-purpose seasoning
Instructions
- Add the olive oil, rice vinegar, soy sauce, honey, Dijon mustard, garlic, ginger, and all-purpose seasoning to a jar with a tight-fitting lid. Shake vigorously until the dressing is well combined and the honey has dissolved.
- Refrigerate the dressing until ready to use.
- Place the cucumbers and mini bell peppers in a large mixing bowl.
- Add the Everything Bagel seasoning and chili crunch oil. Toss gently to combine.
- Drizzle about three-quarters of the dressing over the vegetables and toss until evenly coated.
- Add additional dressing as needed and serve immediately.
Christina's Notes
English or Persian cucumbers work best because they have thinner skins and fewer seeds.
Slice the vegetables as evenly as possible for the best texture and presentation.
Add the dressing just before serving to maintain the vegetables' crisp texture.
Refrigerating the salad for 15 to 30 minutes before serving allows the flavors to meld.
Fresh dill, parsley, or basil make excellent additions.
Add feta cheese, chickpeas, grilled chicken, or cooked orzo to turn this side dish into a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving, as the dressing may settle at the bottom of the bowl.
Slice the vegetables as evenly as possible for the best texture and presentation.
Add the dressing just before serving to maintain the vegetables' crisp texture.
Refrigerating the salad for 15 to 30 minutes before serving allows the flavors to meld.
Fresh dill, parsley, or basil make excellent additions.
Add feta cheese, chickpeas, grilled chicken, or cooked orzo to turn this side dish into a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving, as the dressing may settle at the bottom of the bowl.