Crispy Cucumber and Sweet Bell Pepper Salad

Wash and dry all produce. Thinly slice the English cucumbers into half-moons, slice the mini bell peppers into thin rings (discarding seeds), and chop the green onions and cilantro.

💡 Tipp: Using English or Persian cucumbers keeps the salad crisp without needing to peel or deseed.

In a small bowl or mason jar, whisk together the toasted sesame oil, rice vinegar, tamari, honey, grated ginger, minced garlic, and red pepper flakes until fully combined.

💡 Tipp: Taste and adjust the balance of acidity and sweetness before dressing the vegetables.

Place the sliced cucumbers, bell peppers, green onions, cilantro, and toasted sesame seeds into a large mixing bowl. Pour the vinaigrette over the top.

Toss gently until all vegetables are evenly coated in the dressing. Transfer to a serving platter and garnish with an extra sprinkle of toasted sesame seeds.

💡 Tipp: Serve immediately for maximum crunch, or chill for 15 minutes to let flavors meld.