A fresh, crisp salad that’s quick to make and absolutely bursting with color and flavor. I toss crunchy cucumbers and sweet peppers in a tangy, slightly sweet dressing, with just a hint of heat and a sprinkle of texture-rich seasoning. It’s light, vibrant, and perfect for everything from weekday lunches to BBQ sides. Cucumber Sweet Pepper Salad with Tangy-Sweet Dressing

Why You’ll Love This Recipe

I love how fast and easy this salad comes together—no cooking, just slicing and whisking. The cucumbers bring a refreshing crunch, the sweet peppers add brightness, and the dressing balances savory, sweet, and spicy notes. The sesame oil gives it an extra depth, while the “everything bagel” seasoning adds crunch and personality. Whether I’m eating plant-based or just craving something fresh, this salad always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 Persian or mini cucumbers, sliced
8‑10 mini sweet peppers (variety of colors), sliced
¼ cup olive oil
2 tbsp rice vinegar (or another light vinegar)
1½ tbsp soy sauce or tamari
1½ tbsp maple syrup or honey
2 tsp sesame oil
1 garlic clove, minced
1 tsp fresh ginger, grated
½ tsp chili crunch or chili oil (optional, for heat)
½ tsp “everything bagel” seasoning (or similar crunchy seed/garlic‑onion blend)
Salt & pepper to taste

Directions

I start by washing and slicing the cucumbers and sweet peppers, then setting them aside.
In a small bowl, I whisk together the olive oil, rice vinegar, soy sauce, maple syrup (or honey), sesame oil, minced garlic, and grated ginger to make the dressing.
If I’m in the mood for heat, I stir in the chili crunch or chili oil at this stage.
I pour the dressing over the sliced vegetables and toss gently to coat everything evenly.
Then, I sprinkle on the “everything bagel” seasoning, giving one final toss.
I taste and adjust the seasoning—sometimes I add a pinch more salt, a splash of vinegar, or a touch of sweetness depending on the balance.
I like to serve it right away while it’s crunchy and fresh. If I do chill it, I keep it brief to maintain that crisp texture.

Servings and timing

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5–10 minutes
Serving Size: 1 cup
Calories per Serving: ~150 kcal

Variations

I switch the vinegar to apple cider or white wine vinegar for a different acidic touch.
When I want a smoky twist, I add a few dashes of smoked paprika.
I sometimes add thinly sliced radishes or shredded carrots for extra color and crunch.
If I’m craving protein, I toss in some edamame or crumbled tofu.
For a nutty flavor, I’ve topped it with roasted peanuts or cashews instead of seasoning.

Storage/Reheating

This salad is best eaten fresh. Once it’s dressed, the veggies start to soften and lose their crunch. If I need to prep in advance, I slice the cucumbers and peppers and store them separately from the dressing. I combine them just before serving. Leftovers can be stored in an airtight container in the fridge for up to 1 day, but the texture will be softer.

No reheating needed—this dish is served chilled or at room temperature.

FAQs

How spicy is this salad?

It depends on whether I add the chili crunch or oil. Without it, the salad is mild and sweet. With just ½ teaspoon, there’s a subtle heat. I adjust based on how spicy I want it.

Can I use English cucumbers instead of Persian?

Yes, I can, but I usually peel them partially and remove the seeds to reduce wateriness. Persian cucumbers are ideal because they’re crisp, less seedy, and have thin skin.

What can I use instead of “everything bagel” seasoning?

If I don’t have it on hand, I mix sesame seeds, poppy seeds, garlic powder, onion flakes, and a pinch of salt. It’s not exact, but it adds a similar crunch and flavor.

Is this salad vegan?

It is if I use maple syrup instead of honey. That small switch keeps the entire dish plant-based and just as delicious.

Can I make this salad ahead of time?

I can prep the veggies and dressing ahead, but I wait to combine everything until just before serving. That way, the veggies stay crisp and the flavors stay bright.

Conclusion

This cucumber sweet pepper salad is my go-to when I want something light, crunchy, and full of bold flavor. It’s quick to make, endlessly flexible, and perfect for sunny days or as a cool contrast to hot meals. Whether I’m serving it as a side or enjoying it as a main, it always hits the spot.