Viral Cucumber Pepper Salad Recipe
Meet the Viral Cucumber Pepper Salad—a celebration of crunch, color, and bold flavor, all tossed together in a single bowl! This fresh, lively dish has been taking social media by storm, and it’s easy to see why: every bite delivers juicy cucumber, sweet bell peppers, and zippy onion, soaked in an irresistible Asian-inspired dressing. Whether you’re craving a light lunch or looking for the perfect side at your next gathering, the Viral Cucumber Pepper Salad will brighten your table and tease your taste buds with its addictive freshness and a spark of chili heat.
Ingredients You’ll Need
Prepping this salad couldn’t be simpler, but each ingredient has a special role—from the crisp vegetables to the tangy, spicy dressing, they all add something important to the final bite. With just a handful of pantry staples and vibrant produce, you’re set for a flavor-packed adventure!
- Persian cucumbers: Deliver unmatched crunch and subtle sweetness, perfect for soaking up the delicious dressing.
- Red bell pepper: Pops with sweet, fruity flavor and brings gorgeous color to the salad mix.
- Green bell pepper: Adds gentle bitterness and even more vibrant vibrancy, balancing out the sweetness.
- Red onion: Offers a mild kick and that classic salad zest without overpowering the delicate veggies.
- Sesame oil: Provides wonderful nuttiness and richness that gives this salad its signature Asian flair.
- Rice vinegar: Brings a tangy punch that brightens and lifts every bite.
- Soy sauce: Layers in deep umami and savory notes, tying the dressing together.
- Chili crisp or chili oil: Infuses a smoky, spicy edge and crunchy bits for addicting texture; adjust to your heat preference.
- Sugar: Balances out the acidity and heat with a light touch of sweetness.
- Salt: Makes all the fresh, crisp flavors pop and draws out excess moisture from the veggies.
- Black pepper: Lends a subtle warmth that weaves through every forkful.
- Sesame seeds: Sprinkle on just before serving for bite-sized nutty bits and extra crunch.
- Chopped green onions: Add a fresh, peppery finish that ties all the veggies together beautifully.
How to Make Viral Cucumber Pepper Salad
Step 1: Prep Your Vegetables
Grab a sharp knife and slice the Persian cucumbers, red bell pepper, green bell pepper, and red onion as thin as you like. The more evenly you slice, the better everything will absorb the magical marinade. Toss all the colorful veggies into a big mixing bowl—this is your salad base!
Step 2: Whisk up the Dressing
In a small bowl, combine the sesame oil, rice vinegar, soy sauce, chili crisp or chili oil, sugar, salt, and black pepper. Give it a thorough whisk until everything is beautifully emulsified. You should see the chili bits and oil swirling together—it smells incredible already!
Step 3: Toss It All Together
Pour your freshly whisked dressing over the bowl of sliced vegetables. Use salad tongs or two large utensils to gently toss everything together. Make sure every piece is glazed in that gingery, spicy, tangy sauce. Let the bowl rest on the counter for 10 to 15 minutes—this short wait rewards you with extra-developed flavor in each bite.
Step 4: Garnish and Serve
Right before you’re ready to dig in, scatter the salad with sesame seeds and chopped green onions. This finishing touch adds layers of crunch and a burst of greenery that looks as good as it tastes!
How to Serve Viral Cucumber Pepper Salad
Garnishes
Elevate the finished Viral Cucumber Pepper Salad by adding a shower of toasted sesame seeds and plenty of fresh green onions. For extra pop, try a handful of roasted peanuts or crispy shallots. These toppings offer even more crunch and flavor, making each serving a mini celebration of texture.
Side Dishes
This salad pairs wonderfully with everything from charred chicken skewers to sticky tofu or even as a topping for rice bowls. The cool crunch and gentle heat balance out rich, savory main dishes. Try it alongside steamed dumplings, grilled meats, or wrapped in crisp lettuce leaves for a refreshing twist.
Creative Ways to Present
Show off the rainbow hues by serving the Viral Cucumber Pepper Salad in a wide, shallow bowl or on a platter to highlight each color. For appetizers, spoon into mini cups or lettuce boats. If you’re feeling extra-fancy, pack it into mason jars for easy, on-the-go lunches that look as beautiful as they taste.
Make Ahead and Storage
Storing Leftovers
If you miraculously have leftovers, pop them into an airtight container and stash them in the refrigerator. The salad will stay crisp and full of flavor for about 24 hours. After that, the vegetables will begin to soften, but they’ll still be tasty for snacking or stirring into grain bowls.
Freezing
Unfortunately, this salad doesn’t hold up well in the freezer—the delicate cucumbers and peppers will lose their crunch and become watery. It’s best enjoyed fresh or within a day of preparation. For longer storage, slice the veggies ahead and keep them separate from the dressing until you’re ready to serve.
Reheating
No need to reheat! The Viral Cucumber Pepper Salad is deliciously refreshing when served cold or at room temperature. Just give it a gentle toss before serving to redistribute the dressing and toppings.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! Just make sure to scoop out the seeds if they’re watery and slice them thin. English cucumbers also work well for this salad and keep the texture crisp.
Is the salad very spicy?
The chili crisp adds a gentle warmth, but you can easily adjust the heat level by adding more or less to taste. For a super mild version, skip the chili oil altogether and enjoy the crunchy, savory dressing as is.
Can I make the Viral Cucumber Pepper Salad ahead of time?
You can prep all the veggies and the dressing up to a day ahead. Keep them separate in the fridge, then toss together about 15 minutes before serving so everything stays super crisp.
What other vegetables can I add?
Feel free to get creative! Try thinly sliced carrots, snap peas, radishes, or even shredded red cabbage for more crunch and color. Just keep everything sliced thin for the best texture and even dressing coverage.
How do I make this salad gluten-free?
Simply swap the regular soy sauce for a gluten-free alternative like tamari or coconut aminos. Double-check your chili crisp as well to ensure all ingredients are gluten-free.
Final Thoughts
I can’t wait for you to experience the vibrant flavors and joyful crunch of the Viral Cucumber Pepper Salad. It’s one of those dishes that instantly brightens up your mealtime, and it’s so easy, you just might find yourself making it again and again. Dive in, share it with friends, and make this colorful salad the star of your next meal!
Print
Viral Cucumber Pepper Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Viral Cucumber Pepper Salad is a refreshing and flavorful dish that combines crisp cucumbers, colorful bell peppers, and a zesty Asian-inspired dressing. Perfect for a light lunch or as a side dish for a summer barbecue.
Ingredients
Cucumber Pepper Salad:
- 2 Persian cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/4 small red onion, finely sliced
Dressing:
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili crisp or chili oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds
- 1 tablespoon chopped green onions
Instructions
- Prepare Vegetables: In a large bowl, combine cucumbers, red and green bell peppers, and red onion.
- Make Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, chili crisp, sugar, salt, and black pepper.
- Toss and Marinate: Pour the dressing over the vegetables and toss to coat evenly. Let sit for 10–15 minutes.
- Final Touch: Before serving, sprinkle with sesame seeds and green onions.
Notes
- Adjust chili crisp to taste for desired heat level.
- For added crunch, consider tossing in roasted peanuts or crispy shallots before serving.
- Best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
