Cucumber and Pepper Salad with Sesame Ginger Dressing and Chili Onion Crunch Recipe
A refreshing and quick cucumber and pepper salad featuring a vibrant sesame ginger dressing, crisp mini cucumbers, sweet mini peppers, cherry tomatoes, and creamy avocado. This colorful dish is lightly seasoned with everything bagel seasoning and a touch of chili onion crunch for a perfect balance of flavors and textures, making it ideal for a light lunch or a healthy side.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American Fusion
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 4 mini (Persian) cucumbers (or English cucumber)
- 8 mini sweet peppers (or 1 regular red bell pepper)
- 12 cherry tomatoes, halved
- 1 medium avocado, diced (or 1/2 large avocado)
- 1 Tbsp extra virgin olive oil
- 2 Tbsp toasted sesame oil
- 1 Tbsp Everything Bagel Seasoning
- 2 tsp chili onion crunch
Sesame Ginger Dressing Ingredients
- 1.5 Tbsp low sodium soy sauce (or coconut aminos/GF tamari for gluten-free)
- 2 Tbsp rice vinegar
- 1 Tbsp maple syrup
- 2 Tbsp tahini
- 1 clove garlic, finely minced
- ½ Tbsp ginger root, finely grated
- 4 Tbsp sesame ginger salad dressing (prepared or store-bought)
Instructions
- Prepare the Dressing: If making homemade Sesame Ginger Dressing, combine low sodium soy sauce, rice vinegar, maple syrup, tahini, minced garlic, and grated ginger in a small bowl. Whisk until smooth and set aside. If using store-bought dressing, you can skip this step.
- Prep the Vegetables: Slice the cucumbers thinly using a mandoline slicer or a sharp knife. Remove seeds from the sweet peppers and dice them into evenly sized pieces. Halve the cherry tomatoes, and dice the avocado.
- Combine Salad Ingredients: In a large bowl, add the sliced cucumbers, diced peppers, halved cherry tomatoes, and diced avocado.
- Season the Salad: Sprinkle the Everything Bagel Seasoning and chili onion crunch over the vegetables. Drizzle the prepared sesame ginger dressing over the salad.
- Toss Gently: Toss everything carefully to mix the flavors, taking care not to mash the avocado. Adjust chili onion crunch to taste if you prefer less spice.
Notes
- To make this recipe gluten-free, substitute soy sauce with coconut aminos or gluten-free tamari.
- Use a mandoline slicer for even cucumber slices and uniform texture.
- If sensitive to spice, reduce the amount of chili onion crunch.
- The salad is best eaten fresh to enjoy the crisp textures and flavors.
- Extra dressing can be stored in the refrigerator for up to 3 days.
