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
Scale
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
