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This bright Cucumber and Sweet Pepper Salad has become my summer standby when gardens burst with fresh veggies. This rainbow mix brings together the cool snap of Persian cucumbers with juicy bell peppers, all tossed in a ginger sesame dressing that hits the perfect balance between tangy and sweet.
I first threw this together during a blazing hot summer day when cooking wasn't an option. These days it shows up on our dinner table almost every week from spring until fall, especially when we've got friends over for outdoor meals.
Ingredients
- For the Sesame Ginger Dressing
- Extra virgin olive oil creates the smooth foundation - grab one with nice fruity hints
- Rice vinegar brings mild tanginess that won't overpower the veggies
- Sesame oil adds nutty richness - the toasted kind packs more punch
- Soya sauce gives that savory depth - pick low-sodium if you're watching your salt
- Fresh grated ginger adds zippy warmth that works so well with sweet peppers
- Honey cuts the tang with natural sweetness - add more or less to your liking
- For the Salad
- Mini sweet bell peppers in assorted colors make it pretty and naturally sweet - look for shiny, firm ones
- Persian cucumbers give that perfect crunch without any bitterness - their thin skin means no peeling needed
- Chili oil brings optional heat - I like to make my own with dried peppers
- Everything but the bagel seasoning packs tons of flavor with zero fuss
How To Make Cucumber and Sweet Pepper Salad
- Prepare the dressing
- Mix olive oil, rice vinegar, sesame oil, soya sauce, fresh ginger and honey in a small bowl until well blended. You'll know it's ready when it looks a bit thicker and the honey doesn't separate. Let it sit for about 5 minutes so the flavors can mingle.
- Slice the vegetables
- Cut those Persian cucumbers into thin circles about ¼ inch thick so they stay extra crunchy. Slice your mini peppers into rings and take out the seeds. Making everything roughly the same size means you'll get evenly dressed bites.
- Combine and dress
- Toss all your sliced veggies into a big bowl. Pour your tasty ginger sesame dressing all over them. Mix everything gently but make sure all pieces get coated with that yummy dressing.
- Add finishing touches
- Drizzle some chili oil on top - start with just a little, you can always add more if you want it spicier. Scatter everything but the bagel seasoning across the salad. Give it one more light toss to mix it in.
- Serve or chill
- You can eat it right away for maximum crunch or pop it in the fridge for up to half an hour to let the flavors get even better. Don't worry, it stays crisp and fresh for several hours.
Those Persian cucumbers really make this dish shine. They're so much better than regular cucumbers - smaller, crunchier, and way sweeter without any bitter taste. I stumbled across them at a local farmers market a while back and can't imagine making fresh salads without them now.
Make Ahead Options
You can get a jump start on this salad to save time later. The dressing keeps in the fridge for a full week in a sealed container - just give it a quick stir before using since it naturally separates. You can slice all the veggies up to a day ahead and keep them in separate containers in the fridge. Just toss everything together right before you're ready to eat for the best crunch and freshness.
Customization Ideas
While it's fantastic as is, feel free to play around with this salad. Need more protein? Throw in some edamame or diced tofu. Want more crunch? Toss in some chopped peanuts or cashews right before serving. Avocado chunks add a nice creaminess that goes great with the crisp veggies. When summer's in full swing, fresh herbs like Thai basil or mint really brighten up the flavors even more.
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Storage Guidelines
This salad tastes best when eaten within a day of making it. The cucumbers will keep releasing water, making the salad wetter over time. If you plan to have leftovers, maybe keep your cut veggies and dressing separate until serving time. If you do end up with dressed leftovers, just drain off the extra liquid before eating. The flavor actually gets better overnight, though the veggies won't be quite as firm.
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Frequently Asked Questions
- → Could I prepare the sesame-ginger mix ahead?
Sure thing! You can make it up to 5 days in advance. Store it in a sealed container in the fridge so the flavors get even better. Just shake or stir before using it.
- → What can I swap for Persian cucumbers?
English cucumbers work nicely since their skin is thin and seeds are minimal. If all you've got are regular cucumbers, peel them and scoop out the seeds to avoid bitterness and excess water.
- → Can I replace everything bagel seasoning?
If you don't have it handy, mix sesame seeds, poppy seeds, dried garlic, dried onion, and a pinch of salt to create your own. Toasted sesame seeds with salt also work as a simple alternative.
- → How long does this keep in the fridge?
It tastes best fresh, or within a day. After that, the veggies start releasing water, losing crunch. To prep ahead, keep the dressing and veggies separate until you're ready to eat.
- → What protein goes well with this salad?
Grilled chicken, seared tofu, or salmon with Asian-inspired flavors work wonders. For vegetarian options, toss in edamame or chickpeas to make it heartier.
- → Can I leave out the chili oil?
Of course! It's only for spice. Skip it if you're not into heat, or swap it with a sprinkle of red pepper flakes or a small drizzle of sriracha for some mild kick.