This cucumber and bell pepper salad went viral for a reason—but we made it even better. With crisp cucumbers, sweet bell peppers, and a bold ginger sesame dressing that keeps everything crunchy and flavorful, this version is fresher, tastier, and completely foolproof. Gluten-free, meal-prep friendly, and ready in 10 minutes!
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Updated 2025-02: This cucumber and bell pepper salad recipe has been improved with new tips, better prep methods, and more helpful substitutions to keep it crisp and flavorful!
✋🏼E aí, pessoal! Hey there, friends!
If you’ve spent any time scrolling food videos, you might have seen a version of this cucumber and bell pepper salad popping up everywhere. The vibrant colors, the crisp bite, the way the dressing clings to every slice—it had me hooked before I even tasted it. But when I tried making it myself? It needed a little something extra.
So, I got to work. I wanted a version of this cucumber bell pepper salad that wasn’t just trendy, but one that actually delivered on flavor, stayed crisp, and worked for my gluten-free, mixed-diet family. After some tweaks (and a lot of taste testing), I landed on a ginger sesame dressing that’s just the right balance of tangy, savory, and a little sweet. The end result? A fresh, crunchy, ridiculously easy salad that works as a side, a meal-prep staple, or even a quick snack straight from the fridge.
If you love simple, flavor-packed salads, you might also enjoy our spinach arugula salad with hummus dill dressing, or shaved brussels sprout salad—because we all need more easy wins in the kitchen!
😍Why You'll Love This Salad
Here is why we are obsessed with this cucumber pepper salad:
- Next-Level Flavor: The ginger sesame dressing is bold, tangy, nutty, and slightly sweet—plus, it doubles as a marinade!
- Always Crunchy: No soggy salads here! This bell pepper and cucumber salad stays crisp, even when prepped ahead.
- Fast & Foolproof: 10 minutes, no weird ingredients, and totally beginner-friendly.
- Gluten-Free & Versatile: Allergy-friendly, vegan, and easy to customize for any diet.
🧠Why Eat This? Nutrient Highlight
This cucumber and bell pepper salad salad is low in calories but packed with nutrients that actually make a difference. The vitamin C from bell peppers boosts immunity and fights inflammation (1, 2), while the fiber helps with digestion and steady energy (3)—no blood sugar crashes. Plus, the sesame oil adds healthy fats that support brain function and keep you feeling full longer (4,5).
🥗Ingredients and Flavor Notes
This cucumber and bell pepper salad is all about bold flavors, fresh ingredients, and that satisfying crunch. Made with simple ingredients, it’s completely gluten-free, dairy-free, and nut-free, making it perfect for a variety of diets. Here’s why each ingredient matters:
- Mini Cucumbers: I prefer mini cucumbers over regular or English cucumbers because they have a firmer bite and a less watery texture. Sliced thin, they soak up the dressing while keeping their crunch.
- Sweet Mini Peppers: I use sweet mini peppers instead of full-sized ones because they have a milder, slightly fruity flavor and add vibrant color to the salad. Cutting them into rings keeps the texture playful and crisp.
- Green Onions: These add a slight sharpness to balance the sweetness of the peppers and bring an extra layer of freshness.
- Everything Bagel Seasoning: I love using this because it adds crunch and a savory, garlicky kick that pairs perfectly with the dressing.
- Chili Crisps: If you like a little heat, chili crisps are a game-changer. They add a smoky, spicy crunch that makes this salad next-level. At my house, I serve my kids’ portions first, then mix this in for the rest of us!
Ginger Sesame Dressing Ingredients:
- Sesame Oil: This is the foundation of the dressing, giving it a deep, toasty, nutty flavor.
- Rice Vinegar: A little tangy, slightly sweet, and helps brighten up the dressing without overpowering the veggies
- Gluten-free Soy Sauce (or Tamari): I love how soy sauce enhances the umami factor, making the dressing savory and rich. If you're avoiding soy, coconut aminos work too.
- Maple Syrup: Instead of regular sugar, I use maple syrup for a hint of caramel-like sweetness that balances the acidity of the vinegar. Honey or sugar can work as substitutes. I mean I am in Canada after all 😉!
- Fresh Ginger: Fresh is best! It adds a warm, slightly spicy bite that brings everything together.
- Garlic Powder: Instead of fresh garlic, I use garlic powder to keep things simple (no blending required!). It gives a mellow savory depth without overpowering the dressing.
- Fresh Dill: A little unexpected, but it adds a fresh, herby twist. Plus, I had some extra on hand—so why not? Turns out, it’s a great addition!
- Salt and Pepper: For seasoning, adjust to taste.
⚠️ Note for Gluten Sensitivity: Always check that your chili crisps, soy sauce, and bagel seasoning are certified gluten-free, as these can contain hidden gluten or be processed in shared facilities.
For quantities be sure to check out the recipe card below.
🔁Substitutions
Missing an ingredient? No problem—here are easy swaps to keep your bell pepper and cucumber salad just as delicious:
- Mini Cucumbers → Swap with English cucumbers or regular cucumbers. If using larger ones, slice them in half for a crunchy salad without excess water. Any variety of cucumber works!
- Mini Sweet Bell Peppers → Use any bell peppers on hand. If using large ones, slice them thinly. For extra color, mix red, yellow, and orange bell peppers, or try adding cherry tomatoes for a twist.
- Sesame Oil → Use olive oil or avocado oil for a milder alternative.
- Maple Syrup → Honey or agave syrup work just as well to balance the dressing’s flavors.
- Soy Sauce → Substitute with tamari (gluten-free) or coconut aminos for a soy-free option with similar umami flavor.
- Everything Bagel Seasoning → Swap with sesame seeds for the same nutty crunch.
- Chili Crunch → No chili crisp? Use chili oil or red pepper flakes instead.
👩🏽🍳Step-By-Step Instructions
Step 1: Prepare the Vegetables
Wash and dry the cucumbers, bell peppers, and green onions thoroughly to ensure they are clean. Then, dry them with a clean kitchen towel.
Step 2: Slice the Veggies
Using a mandoline slicer or a sharp knife, slice the cucumbers and bell peppers into thin, even strips. This will help them pick up more of the dressing and make the salad more visually appealing with uniform pieces. Slice the green onions thinly as well.
Pro Tip: Cut the tops off your peppers, then scoop out the seeds with a small spoon. I like to use my ½ teaspoon spoon to scoop out any remaining seeds before slicing.
Step 3: Make the Dressing
In a small bowl, combine the sesame oil, rice vinegar, gluten-free soy sauce or tamari, maple syrup, grated ginger, garlic powder, fresh dill, salt and pepper. Whisk these ingredients together until well blended.
Step 4: Combine Salad Ingredients
Place the sliced vegetables in a large bowl. Pour the ginger sesame dressing and chili crisps over the veggies, tossing gently to ensure everything is evenly coated.
Tip: If preparing for children or those who prefer no heat, omit the chili crisps and add them to the serving bowls for those who enjoy some heat.
Step 5: Marinate Your Cucumber Pepper Salad
Allow the bell pepper and cucumber salad to sit for about 10 minutes before serving. This resting time lets the vegetables marinate, absorbing the rich flavors of the dressing and transforming it into a perfect side dish.
Step 6: Garnish and Serve
Just before serving, sprinkle the everything bagel seasoning over the salad. This final touch adds a nice layer of texture and a boost of flavor.
Cucumber pepper salad is a refreshing side dish that pairs well with grilled meats or as a standalone healthy snack.
💡Recipe Tips
We make bell pepper and cucumber salad often, it has become our new favorite summer side salad to have. Here are some of our top tips we want to share:
- Slicing Your Veggies: For the best texture for your cucumber pepper salad, slice the cucumbers and peppers to ⅛-1/4 inch thick (the thickness of a loonie for my Canadian friends).
- Dealing with Pepper Seeds: Although mini peppers typically have fewer seeds, if you want a complete seed-less salad just cut the tops off your peppers, then scoop out the seeds with a small spoon. I like to use my ½ teaspoon spoon to scoop out any remaining seeds before slicing.
- Marinate your Bell Pepper and Cucumber Salad: After dressing, let your cucumber pepper salad sit for 10 minutes to allow the flavors to meld together.
- Creamy Sesame Ginger Dressing Version: For a smoother, more uniform dressing, consider blending the dressing ingredients.
⏲️ Meal Prep This Recipe
- Meal-Prep This Dressing: Double the ginger sesame dressing recipe and store it in the fridge. It is a great dressing to have on hand! Use it for other salads, or as a tofu or chicken marinade.
- Use a Store-Bought Alternative: For an ultimate time-saver, use a high-quality store-bought ginger sesame dressing. Check for gluten-free options to keep it suitable for everyone. This is perfect for those exceptionally hectic days.
🍴Pairing and Dressing Variations
Want to switch things up? Here are easy variations and protein pairings to make this cucumber and bell pepper salad even more versatile:
- 🥩 Add Protein: Make it a full meal by adding grilled chicken breast, tofu, or shrimp. Double the ginger sesame dressing and use it as a marinade before grilling, baking, or air frying for extra flavor.
- 🥑 Creamy Avocado Twist: For a boost of healthy fats, toss in sliced ripe avocado. It adds a buttery texture that balances the crunchy salad perfectly.
- 🥗 Creamy Tahini Dressing: Swap the dressing for a tangy Tahini Caesar Dressing for a richer, nutty flavor. This is a great way to keep the salad fresh and exciting.
- 🍅 Mediterranean-Style Upgrade: Mix in feta cheese, cherry tomatoes, and fresh herbs like dill or parsley for a Greek-inspired twist.
🥡How To Store This Recipe
Store the leftover cucumber pepper salad in an airtight container in the refrigerator. It's best enjoyed within 1-2 days as the cucumbers and peppers will begin to lose their crunch over time. If you've kept the dressing separate, the sliced veggies will stay fresh a bit longer. Always ensure that the container is sealed properly to maintain freshness and prevent any odors from the fridge from affecting the salad.
❔Recipe FAQ
Yes, you can prepare the vegetables and dressing ahead of time. Store them separately in the fridge and mix them just before serving. This helps keep the vegetables crisp and the dressing fresh.
Yes! If you’re in a rush, a good-quality sesame ginger dressing works. Just check that it’s gluten-free if needed. Youc an also try our creamy tahini Caesar or balsamic vinaigrette.
Simply leave out the chili crisps and red pepper flakes. The salad is still flavorful without heat.
➡What to Do Next: Try this cucumber and bell pepper salad and let me know what you think! Drop a comment below, or tag me on Facebook or Instagram! Your feedback helps support and improve AtMyTable and helps others discover new favorites.
🥣More Healthy Great Salads
If you enjoyed our cucumber pepper salad recipe, be sure to check out our other easy, fun, and allergy-friendly salad recipe.
👋🏼Até logo, amigos! Keep savoring every bite of our cucumber and bell pepper salad and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Cucumber and Bell Pepper Salad with Ginger Sesame Dressing
Ingredients
- 5-6 mini cucumbers thinly sliced into rounds
- 5-6 mini sweet bell peppers thinly sliced into rounds
- 2 springs green onions sliced thin
- 1 tablespoon everything bagel seasoning
- 1 teaspoon chili crisps
Ginger Sesame Dressing
- 3 tablespoon sesame oil
- 2 tablespoon rice vinegar
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon maple syrup
- 1 inch knob fresh ginger grated
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the Vegetables: Wash and dry cucumbers, bell peppers, and green onions.
- Slice the Veggies: Use a mandoline slicer or sharp knife to slice cucumbers and bell peppers into thin strips, and green onions thinly.5-6 mini cucumbers, 5-6 mini sweet bell peppers, 2 springs green onions
- Make the Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and half the green onions. Season with salt and pepper to taste.3 tablespoon sesame oil, 2 tablespoon rice vinegar, 1 tablespoon gluten-free soy sauce, 1 tablespoon maple syrup, 1 inch knob fresh ginger, ½ teaspoon salt, ½ teaspoon pepper
- Combine and Marinate: In a large mixing bowl, combine sliced cucumbers, peppers, and green onions. Then pour the dressing and chili crisps over the veggies. Let the cucumber pepper salad marinate for 10 minutes.1 teaspoon chili crisps
- Garnish and Serve: Sprinkle everything bagel seasoning before serving.1 tablespoon everything bagel seasoning
Nutrition
📝Information Source
- Travica, N., Ried, K., Sali, A., Scholey, A., Hudson, I., & Pipingas, A. (2017). Vitamin C status and cognitive function: a systematic review. Nutrients, 9(9), 960.
- Herbert, V., Shaw, S., & Jayatilleke, E. (1996). Vitamin C-driven free radical generation from iron. The Journal of nutrition, 126, 1213S-1220S.
- de Leeuw, J. A., Jongbloed, A. W., & Verstegen, M. W. (2004). Dietary fiber stabilizes blood glucose and insulin levels and reduces physical activity in sows (Sus scrofa). The Journal of nutrition, 134(6), 1481-1486.
- Krishna, G. G. (1990). Effect of potassium intake on blood pressure. Journal of the American Society of Nephrology, 1(1), 43-52.
- Haddy, F. J., Vanhoutte, P. M., & Feletou, M. (2006). Role of potassium in regulating blood flow and blood pressure. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 290(3), R546-R552.
- Nadeem, M., Anjum, F. M., Khan, M. R., Saeed, M., & Riaz, A. (2011). Antioxidant potential of bell pepper (Capsicum annum L.)-A review. Pakistan Journal of Food Science, 21(1-4), 45-51.
Josh says
What a vibrant and crunchy salad. How do you save any for the rest of the familY