This cucumber and bell pepper salad is crisp, refreshing, and packed with bold flavors from a zesty ginger sesame dressing. Naturally gluten-free, dairy-free, and vegan, it’s the perfect crunchy side dish or light meal. Ready in just 10 minutes!
5-6mini sweet bell peppersthinly sliced into rounds
2springsgreen onionssliced thin
1tablespooneverything bagel seasoning
1teaspoonchili crisps
Ginger Sesame Dressing
3tablespoonsesame oil
2tablespoonrice vinegar
1tablespoongluten-free soy sauce
1tablespoonmaple syrup
1inchknob fresh ginger grated
½teaspoonsalt
½teaspoonpepper
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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.