Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe

I absolutely love this Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe because it’s such a vibrant, fresh burst of flavor that feels light yet satisfying. Whenever I’m craving something quick but want a dish that really wows my taste buds and my guests, this salad is my go-to. The crunchy cucumbers and sweet peppers pair beautifully with that zingy ginger dressing, making every bite a refreshing experience.

One of the things I find so special about this salad is how easy it is to whip up—just 10 minutes from start to finish! It’s perfect for warm days when you want something cool but with a bit of kick from the chili oil. Plus, it’s a wonderful side dish for everything from weeknight dinners to backyard BBQs, and you’ll find that it keeps well if you want to make it ahead.

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Ingredients You’ll Need

The fresh cucumbers and sweet mini bell peppers bring crunch and color, while the sesame ginger dressing ties it all together with its nutty, tangy, and slightly sweet profile. Don’t skimp on the rice vinegar or fresh ginger—it really makes this salad sing.

• Mini sweet bell peppers: Choose mixed colors for a vibrant look and a nice balance of sweetness.
• Persian cucumbers: These are crisp and less seedy than regular cucumbers and perfect for salads.
• Extra virgin olive oil: Use a good quality one for the dressing’s base richness.
• Rice vinegar: Provides the tangy brightness you need in the dressing.
• Sesame oil: Adds that irresistible toasty aroma and flavor that screams Asian-inspired salad.
• Soya sauce: A little saltiness and umami to deepen the dressing’s flavor.
• Fresh grated ginger: Fresh is best here—skip the powder for maximum zing.
• Honey: Balances out the acidity and spice with just the right touch of sweetness.
• Chili oil: Adjust to your spice tolerance, but it gives a great warmth that complements the dressing.
• Everything but the Bagel seasoning: This sprinkle is like magic—it adds seeds, garlic, and onion flavors that bring the salad alive.

Variations

I love how flexible the Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe is—you can easily mix it up to suit whatever you have on hand or your personal preferences. Feel free to experiment with the heat level or even swap out the veggies for something seasonal.

• Spicy Kick: I’ve tried adding thinly sliced fresh jalapeños for an extra layer of heat that my family really loves.
• Nut-Free Option: Omit sesame oil and use toasted sunflower seed oil instead, for those with nut allergies.
• Seasonal Swap: Swap mini sweet bell peppers for thinly sliced radishes or snap peas in spring for a crisp, fresh twist.
• Herb Boost: Toss in fresh cilantro or Thai basil for a fragrant pop that pairs beautifully with the ginger.

How to Make Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe

Step 1: Whisk Together Your Dressing

Start by mixing your dressing ingredients in a small bowl. I like to whisk the olive oil, rice vinegar, sesame oil, soya sauce, grated ginger, and honey together until it’s smooth and well combined. Make sure your ginger is finely grated for the best flavor distribution, and taste it to see if you want to tweak the honey or vinegar slightly. This step is the flavor base, so don’t rush it!

Step 2: Prep Your Veggies

Slice the mini sweet bell peppers into rings and the Persian cucumbers into thin rounds. I find that slicing the veggies evenly helps the salad toss better and look more appealing. Freshness here is key—if your cucumbers or peppers are limp, the salad won’t have that satisfying crunch we all crave.

Step 3: Toss and Adjust Seasonings

Add the sliced veggies to a mixing bowl, pour in about a quarter cup of your prepared dressing, and give it a gentle toss. That way, each piece gets coated without drowning the salad. Then drizzle in your chili oil a little at a time, tasting as you go, so you control the heat level perfectly. Finally, sprinkle on the everything but the bagel seasoning and toss once more to combine all those flavors.

Step 4: Serve or Chill

You can serve this salad immediately for a bright, fresh crunch, or pop it in the fridge for 30 minutes if you want it chilled. I sometimes find chilling helps meld the flavors more, but the veggies hold their texture really well either way.

How to Serve Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe

Garnishes

I usually finish off this salad with a handful of toasted sesame seeds for extra nuttiness and a sprinkle of chopped fresh scallions for a mild onion bite. Sometimes, I also add a few sprigs of cilantro or even thinly sliced radishes for a splash of color and crunch that complements the dressing beautifully.

Side Dishes

This salad pairs wonderfully with grilled fish or chicken, making a light yet flavorful side. It also works great alongside steamed rice and miso soup for a simple Asian-inspired meal. For a vegetarian twist, serve it with crispy tofu or quinoa bowls for a fresh, balanced lunch.

Creative Ways to Present

For special occasions, I like to serve this salad in individual clear glass jars or bowls so the colorful layers really shine through. It also looks stunning on a large platter garnished with extra everything bagel seasoning and a few lime wedges on the side—perfect for sharing at parties or potlucks.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge and try to eat them within 24 hours for the best texture. The veggies hold up well, but the dressing may slightly soften the cucumbers and peppers over time. I like to keep a little extra dressing on the side to refresh the salad when serving again.

Freezing

I don’t recommend freezing this salad because fresh cucumbers and peppers lose their crispness and become watery when thawed. The sesame ginger dressing can be frozen separately if you want to prep ahead, but fresh veggies are best added fresh.

Reheating

This salad is best served cold or at room temperature, so no reheating is necessary. If you want to serve it after chilling, just take it out of the fridge 10-15 minutes before serving so the flavors come through nicely.

FAQs

Final Thoughts

This Cucumber and Sweet Pepper Salad with Sesame Ginger Dressing Recipe has earned a spot in my regular rotation because it’s fresh, flavorful, and ridiculously easy. I love how it brightens up any meal and keeps my family coming back for more. I hope you enjoy making it as much as I do—once you try it, you’ll be reaching for it whenever you want something light but totally satisfying!

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