Name: Viral Cucumber & Sweet Pepper Salad
Prep time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 2 cups mini cucumbers, thinly sliced; 1 cup sweet mini bell peppers, thinly sliced; 1 tablespoon sesame seeds (white and/or black); 1 tablespoon chili crisp or chili oil; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 teaspoon honey or maple syrup; 1 clove garlic, minced; Salt to taste

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This Viral Cucumber & Sweet Pepper Salad is a striking, flavor-packed dish that brings together crisp mini cucumbers and vibrant sweet bell peppers in a bold sesame-chili dressing. With toasted sesame seeds for crunch and just the right balance of heat, tang, and sweetness, it’s easy to see why this salad has taken social media by storm. Refreshing and fast to make, it’s a standout addition to any summer spread or light meal.

Why You’ll Love This Recipe

This salad is as eye-catching as it is satisfying, offering a crisp texture, beautiful color, and a punch of umami from the sesame-chili dressing. It’s vegan, gluten-free (if using tamari or gluten-free soy sauce), low in calories, and ideal for meal prep or last-minute entertaining. Best of all, it comes together in just minutes and requires no cooking—perfect for warm-weather days or whenever you crave something crunchy and refreshing with a little heat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

mini cucumbers, thinly sliced
sweet mini bell peppers, thinly sliced
sesame seeds (white and/or black)
chili crisp or chili oil
rice vinegar
soy sauce
honey or maple syrup
garlic, minced
salt to taste

directions

In a large mixing bowl, combine the thinly sliced mini cucumbers and sweet mini bell peppers.
In a small bowl, whisk together the chili crisp or chili oil, rice vinegar, soy sauce, honey or maple syrup, minced garlic, and a pinch of salt until well blended.
Pour the dressing over the cucumber and pepper mixture. Toss gently until everything is evenly coated.
Sprinkle the salad with sesame seeds and toss lightly again.
Let the salad rest for 10–15 minutes to allow the flavors to meld.
Serve chilled or at room temperature.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Chill Time: 10 minutes
Total Time: 20 minutes
Calories per Serving: Approximately 90 kcal

Variations

Add protein: Top with tofu, edamame, or shredded chicken for a more filling meal.
Herb twist: Add fresh cilantro, mint, or Thai basil for a refreshing herbal note.
Nutty crunch: Include crushed peanuts or cashews for additional texture.
Extra spice: Mix in a pinch of red pepper flakes or more chili crisp for a bolder kick.
Noodle salad: Toss with rice noodles or soba for a more substantial dish.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may release some moisture over time, so give it a quick toss before serving. This salad is best served cold or at room temperature and does not require reheating. Freezing is not recommended.

FAQs

Can I use regular cucumbers instead of mini cucumbers?

Yes, English cucumbers are a good substitute. Remove the seeds for best texture.

What is chili crisp?

Chili crisp is a spicy condiment made with chili oil, garlic, and crunchy bits of chili and aromatics. It adds heat and texture.

Is this salad vegan?

Yes, if you use maple syrup instead of honey, it is fully plant-based.

Can I make it ahead of time?

Yes, the salad holds up well for several hours. It’s best eaten within 1–2 days for optimal texture.

Is this salad gluten-free?

Yes, just be sure to use tamari or a certified gluten-free soy sauce.

What other vegetables can I add?

Shredded carrots, radishes, or thinly sliced red cabbage are great additions.

How spicy is this salad?

The heat level depends on the chili crisp you use. Adjust to taste.

What should I serve this with?

It pairs well with grilled meats, tofu, rice dishes, or as a standalone side.

Can I use sesame oil instead of chili crisp?

You can, but the flavor and heat level will differ. Add a pinch of red pepper flakes for spice.

Will the cucumbers get soggy?

Over time they may soften slightly, but the salad stays crisp if consumed within a day or two.

Conclusion

Viral Cucumber & Sweet Pepper Salad is a quick, colorful, and crave-worthy dish that lives up to the hype. With its crisp vegetables, tangy-spicy dressing, and satisfying crunch, it’s a standout salad that fits a variety of diets and occasions. Perfect for warm weather, busy weeknights, or your next Instagram-worthy plate, this salad is as easy to love as it is to prepare.

Viral Cucumber & Sweet Pepper Salad

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Author: Mia
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This vibrant and crunchy Cucumber & Sweet Pepper Salad features thinly sliced veggies tossed in a spicy-sweet sesame-chili dressing and topped with sesame seeds—a light, flavorful side perfect for any occasion.

Instructions

In a large bowl, combine sliced cucumbers and sweet bell peppers.
In a separate bowl, whisk together chili crisp, rice vinegar, soy sauce, honey or maple syrup, minced garlic, and a pinch of salt.
Pour the dressing over the vegetables and toss to coat evenly.
Sprinkle with sesame seeds and gently mix again.
Let sit for 10–15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.