Description
A fresh, crisp salad combining cucumbers and sweet peppers tossed in a flavorful dressing with a hint of spice.
Ingredients
- 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
Instructions
- Wash and slice the cucumbers and sweet peppers; set aside.
- In a separate bowl, whisk together olive oil, rice vinegar, soy sauce, maple syrup (or honey), sesame oil, minced garlic, and grated ginger to make the dressing.
- If using chili oil/crunch, add it into the dressing and mix.
- Pour the dressing over the sliced cucumbers and sweet peppers.
- Sprinkle the “everything bagel” seasoning over the salad. Toss gently to coat all pieces evenly.
- Taste, then adjust seasoning (salt, pepper, maybe more vinegar or a touch more sweetness) if needed.
- Serve immediately for best crunch. Can chill for a short time, but texture softens.
Notes
- Use Persian cucumbers if possible—they are less watery and have thinner skin.
- Everything bagel seasoning adds texture; if you don’t have it, a mix of sesame seeds + poppy seeds + garlic powder works well.
- Chili crunch is optional—adjust according to how much spice you like.
- For a vegan version, use maple syrup instead of honey.
- Salad is best eaten fresh; it will lose crunch if stored too long with dressing.
Nutrition
- Serving Size: 1 cup
- Calories: ~150 kcal
- Sugar: ~6 g
- Sodium: ~400 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: 10‑12 g
- Fiber: 2‑3 g
- Protein: 2 g
- Cholesterol: 0 mg
