Cucumber Bell Pepper Salad is a refreshing dish that bursts with vibrant colors and flavors. This salad combines crunchy cucumbers and sweet bell peppers, topped with a zesty ginger dressing. It’s perfect as a side dish or a light snack, making it a great addition to any meal.
Why Make This Recipe
This salad is not only delicious but also incredibly healthy. Cucumbers are hydrating and low in calories, while bell peppers provide a rich source of vitamins, especially vitamin C. The added ginger dressing brings a unique flavor that enhances the freshness of the vegetables. It’s quick to make, uses simple ingredients, and can be customized to fit your taste.
How to Make Cucumber Bell Pepper Salad
Making this salad is easy and quick. Just follow these simple steps!
Ingredients:
- 3 cups diced cucumber (about 1 large English cucumber, or 5-6 Persian cucumbers)
- 1 cup diced red bell pepper (about 1 bell pepper)
- 1 cup diced orange bell pepper (about 1 bell pepper)
- 1 cup diced yellow bell pepper (about 1 bell pepper)
- ½ cup diced red onion (about half a medium onion)
- 1 tablespoon everything but the bagel seasoning (more or less to taste)
- Chili crisp (if desired)
- 1 tablespoon peeled fresh ginger (roughly a 1-inch knob)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar (or honey)
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- Salt (to taste)
- Ground black pepper (to taste)
Directions:
- Combine the diced cucumber, red bell pepper, orange bell pepper, yellow bell pepper, and red onion in a large bowl.
- Prepare the ginger dressing by adding the peeled fresh ginger, soy sauce, rice vinegar, granulated sugar, and Dijon mustard to a blender or food processor. Blend until smooth.
- While the blender is running on low speed, slowly drizzle in the olive oil until well mixed. Season with salt and ground black pepper to taste.
- Pour the dressing over the vegetables and toss to coat. Top with everything but the bagel seasoning and a spoonful of chili crisp, if desired, then toss again.
- You can serve the salad immediately or let it sit for 10-15 minutes to let the flavors meld together before serving.
How to Serve Cucumber Bell Pepper Salad
Serve this salad chilled or at room temperature. It’s great on its own but also pairs well with grilled meats, tacos, or as a light lunch option.
How to Store Cucumber Bell Pepper Salad
Store any leftovers in an airtight container in the refrigerator. The salad will keep well for about 2-3 days. However, if you leave the dressing on, the cucumbers may become a bit soggy over time, so it’s best to dress it just before serving if you plan on storing leftovers.
Tips to Make Cucumber Bell Pepper Salad
- For extra crunch, you can add shredded carrots or sliced radishes.
- Adjust the seasoning to your taste. If you like it spicier, add more chili crisp or some sliced jalapeños.
- Use a variety of bell peppers for a rainbow effect and different flavors.
Variation
You can easily swap out vegetables based on what you have on hand. Try adding cherry tomatoes, avocados, or even some fresh herbs like cilantro or parsley for added flavor.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just wait to add the dressing until right before serving to keep the veggies crisp.
2. Is this salad vegan?
Yes, all the ingredients are plant-based, making this salad a perfect vegan-friendly option.
3. What can I use instead of soy sauce?
If you need a gluten-free option, try tamari sauce or coconut aminos instead of soy sauce.
Cucumber Bell Pepper Salad
Ingredients
Vegetables
- 3 cups diced cucumber (about 1 large English cucumber, or 5-6 Persian cucumbers)
- 1 cup diced red bell pepper (about 1 bell pepper)
- 1 cup diced orange bell pepper (about 1 bell pepper)
- 1 cup diced yellow bell pepper (about 1 bell pepper)
- ½ cup diced red onion (about half a medium onion)
Dressing
- 1 tablespoon peel fresh ginger (roughly a 1-inch knob)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar (or honey)
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- to taste Salt
- to taste Ground black pepper
Optional Garnishes
- 1 tablespoon everything but the bagel seasoning (more or less to taste)
- Chili crisp (if desired)
Instructions
Preparation
- Combine the diced cucumber, red bell pepper, orange bell pepper, yellow bell pepper, and red onion in a large bowl.
- Prepare the ginger dressing by adding the peeled fresh ginger, soy sauce, rice vinegar, granulated sugar, and Dijon mustard to a blender or food processor. Blend until smooth.
- While the blender is running on low speed, slowly drizzle in the olive oil until well mixed. Season with salt and ground black pepper to taste.
- Pour the dressing over the vegetables and toss to coat. Top with everything but the bagel seasoning and a spoonful of chili crisp, if desired, then toss again.
Serving
- Serve this salad chilled or at room temperature. It’s great on its own but also pairs well with grilled meats, tacos, or as a light lunch option.
Storing
- Store any leftovers in an airtight container in the refrigerator for about 2-3 days.
- It’s best to dress the salad just before serving to prevent the cucumbers from becoming soggy.
