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.
Ingredients
Units
Scale
- 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
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.
Notes
- Adjust chili crisp to control spice level.
- Use maple syrup for a vegan option.
- Add fresh herbs like cilantro or mint for extra brightness.
- Pairs well with grilled proteins or rice bowls.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 4g
- Sodium: 370mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
