I absolutely love this Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe because it’s a refreshing, vibrant dish that’s ready in just 10 minutes. It’s perfect for those busy days when you want something light yet packed with flavor—think crisp cucumbers and colorful mini sweet peppers tossed in a silky, tangy sesame ginger dressing that truly elevates every bite.
When I first tried this salad, it quickly became a staple in my kitchen for summer potlucks and quick lunches. You’ll find that the balance of sweet, spicy, and savory flavors in the dressing complements the fresh crunch of the veggies in a way that feels both nourishing and indulgent. Plus, it’s versatile enough to serve as a side or a solo snack, making this Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe definitely worth adding to your weekly rotation.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes with simple ingredients you likely already have.
- Fresh and Flavorful: Crisp veggies paired with a tasty sesame ginger dressing that bursts with umami.
- Customizable Heat Level: Adjust the chili oil to suit your spice tolerance perfectly.
- Perfect For All Occasions: Great as a side salad, light lunch, or even a vibrant party dish.
Ingredients You’ll Need
Each ingredient in this Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe works together to deliver fresh, crunchy textures and complex notes of sesame, ginger, and a touch of sweetness. When shopping, I recommend picking the freshest cucumbers and the brightest mini sweet peppers for the best pop of color and flavor.
- Extra virgin olive oil: Choose a good-quality oil for smooth richness in the dressing.
- Rice vinegar: Adds that subtle tanginess without overpowering the delicate flavors.
- Sesame oil: Use toasted sesame oil for an authentic nutty aroma.
- Soy sauce: Provides the savory umami backbone of the dressing.
- Freshly grated ginger: I always grate fresh ginger to get that bright, zesty bite.
- Honey: Balances the tart and spicy notes with gentle sweetness.
- Mini sweet bell peppers (mixed colors): These add stunning color and natural sweetness—slicing into rings keeps them bite-sized and pretty.
- Persian cucumbers: Their thin skin and crisp texture are perfect—no peeling needed!
- Chili oil: Adjust according to your spice preference; it really wakes up the salad.
- Everything but the bagel seasoning: This seasoning adds crunchy bursts of flavor and a bit of savory saltiness that’s hard to resist.
Variations
I love mixing things up with this salad depending on what I have on hand or what I’m craving. You can easily personalize this recipe to keep it exciting and suit your dietary needs—there’s room to be creative!
- Spice it up: When I want more heat, I add a dash of Sriracha or fresh chopped chili alongside the chili oil, and my family goes crazy for the extra kick.
- Make it vegan: Swap honey for maple syrup or agave nectar to keep the dressing fully plant-based without losing sweetness.
- Add crunch: Toasted almonds or cashews sprinkled on top bring a delightful texture contrast.
- Extra freshness: Toss in chopped fresh cilantro or mint for bright herbal notes, especially delicious in summer.
How to Make Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe
Step 1: Whisk Together the Dressing
Start by whisking the extra virgin olive oil, rice vinegar, sesame oil, soy sauce, freshly grated ginger, and honey in a small bowl until the mixture is smooth and well combined. I find whisking by hand helps keep the dressing light and emulsified without any fancy gadgets—plus, it only takes a couple of minutes!
Step 2: Prepare the Veggies
Next, slice your mini sweet bell peppers into rings and the Persian cucumbers into thin, bite-sized rounds. I like leaving the cucumber skin on because of the extra crunch and nutrition, but if you prefer a milder taste, peeling is an option. Make sure the slices are even so the salad has a nice, consistent texture.
Step 3: Toss Everything Together
In a large mixing or serving bowl, combine the sliced cucumbers and sweet peppers with about ¼ cup of the sesame ginger dressing. Drizzle the chili oil according to your heat preferences, then toss everything gently to coat. Sprinkle the “everything but the bagel” seasoning on top and give it one last light toss before serving.
Step 4: Serve or Chill
This salad is delicious served immediately while fresh and crisp. But I’ve also chilled it for 15-30 minutes before serving, which lets the dressing soak into the veggies and deepens the flavor. Either way, it’s a winner!
Pro Tips for Making Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe
- Fresh is Best: Always use the freshest cucumbers and peppers you can find; it makes a world of difference in texture and flavor.
- Grate Ginger Finely: I learned to grate ginger very finely so it disperses evenly and doesn’t overwhelm any single bite.
- Adjust Chili Oil Gradually: Add chili oil little by little, tasting as you go, to avoid making the salad too spicy too fast.
- Don’t Overdress: Use just enough dressing to lightly coat the veggies, or the salad can get soggy quickly—fresh and crisp is the goal!
How to Serve Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe
Garnishes
I usually finish this salad with an extra sprinkle of “everything but the bagel” seasoning for crunch and a handful of toasted sesame seeds to boost the nutty flavor. A few sprigs of fresh cilantro or finely sliced green onions can brighten up the dish visually and add fresh flavor that I love.
Side Dishes
My family and I often enjoy this salad alongside grilled chicken or tofu for a satisfying yet light meal. It’s also fabulous paired with steamed jasmine rice and miso soup when we want a riff on Asian-inspired dinner. And during summer BBQs, this bright salad is a refreshing contrast to smoky, hearty mains.
Creative Ways to Present
For dinner parties, I like serving the salad in individual glass jars or clear bowls to show off the beautiful layered colors of the cucumbers and peppers. Sometimes, I even sprinkle edible flowers like nasturtiums on top—they’re surprisingly tasty and visually stunning, giving the salad an extra special touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator and toss it gently before serving to redistribute any dressing. However, cucumbers release water over time, so it’s best eaten within a day for maximum crunch and freshness.
Freezing
I don’t recommend freezing this salad because cucumbers and sweet peppers get watery and mushy once thawed, which diminishes the fresh crispness that makes the recipe so wonderful.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want to enjoy it later, just bring it out of the fridge about 10 minutes before serving for the flavors to mellow slightly.
FAQs
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Can I use regular cucumbers instead of Persian cucumbers?
Yes, you can! Just peel and deseed regular cucumbers if you prefer a milder taste and less watery salad. Persian cucumbers are ideal because their skin is thin and they’re less seedy, but any crisp cucumber will work well.
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How spicy is this salad with the chili oil?
The chili oil adds a gentle warmth that you can adjust to your liking. I recommend starting with 1 tablespoon and adding more if you want more heat. You can also omit it for a completely mild version.
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Is the dressing suitable for gluten-free diets?
To make it gluten-free, use tamari or a gluten-free soy sauce alternative instead of regular soy sauce. The rest of the dressing ingredients are naturally gluten-free.
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Can I prepare the dressing ahead of time?
Absolutely! The dressing can be whisked together and stored in the fridge for up to 3 days. Give it a good stir before using since the ingredients might separate.
Final Thoughts
This Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe really holds a special place in my heart because it’s one of those dishes that’s effortlessly fresh, colorful, and flavor-packed. I always find myself reaching for it when I want a quick, healthy bite that feels a little fancy without a lot of fuss. Give it a try—you’ll enjoy its crispy textures and vibrant dressing as much as I do, and I’m sure it’ll become one of your go-to salads, too!
Print
Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and refreshing Cucumber and Sweet Pepper Salad tossed in a flavorful homemade sesame ginger dressing with a kick of chili oil and a sprinkle of everything but the bagel seasoning. Perfect as a light side dish or a healthy snack.
Ingredients
For the Sesame Ginger Dressing:
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1/2 tablespoon grated ginger
- 1 1/2 tablespoons honey
For the Salad:
- 7-8 mini sweet bell peppers (mixed colors), sliced into rings
- 4 Persian cucumbers, sliced
- 1/4 cup sesame ginger dressing
- 1-2 tablespoons chili oil (adjust to preferred heat level)
- 2-3 teaspoons everything but the bagel seasoning
Instructions
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, rice vinegar, sesame oil, soy sauce, grated ginger, and honey until well combined and emulsified.
- Assemble the Salad: In a mixing or serving bowl, add the sliced mini sweet bell peppers and Persian cucumbers.
- Toss with Dressing: Pour the sesame ginger dressing over the sliced vegetables and toss thoroughly to ensure even coating.
- Add Heat and Seasoning: Drizzle 1 to 2 tablespoons of chili oil over the salad depending on your heat preference, then sprinkle 2 to 3 teaspoons of everything but the bagel seasoning on top. Toss gently once more to combine all flavors.
- Serve or Chill: Serve the salad immediately for the freshest taste, or cover and chill it in the refrigerator until ready to serve. Enjoy this colorful and tasty salad as a light side or refreshing snack.
Notes
- Adjust chili oil quantity to control the spiciness of the salad.
- This salad is best served fresh but can be chilled for up to 2 hours before serving.
- Everything but the bagel seasoning can be found in most grocery stores or made at home by mixing sesame seeds, sea salt, dried garlic, onion, and poppy seeds.
- Use Persian cucumbers for a less seedy, crisper texture.
- This salad pairs well with grilled dishes or as a light, healthy lunch option.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 0mg
