Crispy Cucumber and Sweet Bell Pepper Salad
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A vibrant, refreshing salad combining crisp English cucumbers and colorful mini bell peppers tossed with fresh cilantro and a savory sesame-ginger vinaigrette.
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Ingredients
- ✓2 medium English cucumbers
- ✓8 pieces mini sweet bell peppers
- ✓2 stalks green onions
- ✓60 ml fresh cilantro
- ✓30 ml toasted sesame oil
- ✓30 ml rice vinegar
- ✓15 ml tamari or low-sodium soy sauce
- ✓1 tsp honey or maple syrup
- ✓1 tsp fresh ginger
- ✓1 clove garlic
- ✓15 ml toasted sesame seeds
- ✓0.3 tsp red pepper flakes
Instructions
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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: Serve immediately for maximum crunch, or chill for 15 minutes to let flavors meld.
📝 Chef's Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will release natural juices as they sit, creating a flavorful light broth.
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