Crisp Cucumber Sweet Pepper Blend

This vibrant Cucumber and Sweet Pepper Salad has become my go-to refresher during warm months when the garden overflows with crisp vegetables. The colorful medley combines the cooling crunch of Persian cucumbers with sweet bell peppers in a sesame ginger dressing that balances perfectly between savory and sweet.

I first created this recipe during a scorching July heatwave when turning on the oven seemed unbearable. Now it appears on our table weekly from spring through fall, especially when entertaining outdoors.

Ingredients

• For the Sesame Ginger Dressing
• Extra virgin olive oil provides the silky base for our dressing choose a good quality one with fruity notes
• Rice vinegar adds gentle acidity without overwhelming the delicate vegetables
• Sesame oil brings nutty depth use toasted variety for maximum flavor
• Soya sauce introduces umami richness choose low sodium if watching salt intake
• Fresh grated ginger provides warming spice that pairs beautifully with the sweet peppers
• Honey balances the acidity with natural sweetness adjust according to your preference

• For the Salad
• Mini sweet bell peppers in mixed colors bring visual appeal and natural sweetness look for firm peppers with glossy skin
• Persian cucumbers offer the perfect crunch without bitterness no need to peel these thin skinned beauties
• Chili oil delivers customizable heat I make my own by infusing oil with dried chilies
• Everything but the bagel seasoning adds texture and flavor complexity with minimal effort

How To Make Cucumber and Sweet Pepper Salad

Prepare the dressing

Whisk together olive oil rice vinegar sesame oil soya sauce grated ginger and honey in a small bowl until completely emulsified. The dressing should appear slightly thickened with the honey fully incorporated. Allow flavors to meld for at least 5 minutes before using.

Slice the vegetables

Cut Persian cucumbers into thin rounds about ¼ inch thick for maximum crispness. Slice mini peppers into rings removing seeds and membranes. The uniform size ensures even distribution of dressing in each bite.

Combine and dress

Place all sliced vegetables in a large mixing bowl. Pour the prepared sesame ginger dressing over the vegetables. Toss gently but thoroughly to coat each piece with the flavorful dressing.

Add finishing touches

Drizzle with chili oil starting conservatively then adjusting to your heat preference. Sprinkle with everything but the bagel seasoning focusing on even distribution. Toss once more lightly to incorporate.

Serve or chill

Enjoy immediately for maximum crispness or refrigerate for up to 30 minutes to allow flavors to develop further. The salad remains vibrant and crunchy for several hours.

The Persian cucumbers are truly the star of this salad. Unlike their larger English or American counterparts these petite cucumbers deliver consistently crisp texture and sweeter flavor without bitter notes. I discovered them at a farmers market years ago and have never looked back for fresh salads.

Make Ahead Options

This versatile salad can be partially prepared in advance to simplify mealtime. The dressing keeps beautifully in the refrigerator for up to one week in an airtight container. Simply whisk again before using as natural separation may occur. The vegetables can be sliced up to 24 hours ahead and stored separately in the refrigerator. Combine with dressing and seasonings just before serving for optimal texture and freshness.

Customization Ideas

While perfect in its original form this salad welcomes creative variations. For added protein try tossing in edamame beans or cubed tofu. For textural contrast sprinkle with chopped roasted peanuts or cashews just before serving. Avocado adds creamy richness that beautifully complements the crisp vegetables. In late summer garden fresh herbs like Thai basil or mint make wonderful aromatic additions that enhance the bright flavors.

Storage Guidelines

For optimal freshness consume this salad within 24 hours of preparation. The cucumbers will continue releasing water causing the salad to become progressively more watery over time. If planning to enjoy leftovers consider storing undressed vegetables separately from the dressing. If you find yourself with dressed leftover salad drain excess liquid before serving again. The flavors actually develop beautifully overnight though the texture softens slightly.

Recipe FAQs

→ Can I make the sesame ginger dressing ahead of time?

Absolutely! The sesame ginger dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to develop more fully. Just give it a good shake or whisk before using.

→ What can I substitute for Persian cucumbers?

English cucumbers work great as a substitute for Persian cucumbers. They have similar thin skin and fewer seeds. If using regular cucumbers, consider peeling them and removing the seeds as they tend to be more bitter and watery.

→ Is there a substitute for everything but the bagel seasoning?

If you don't have everything but the bagel seasoning, you can make your own by combining equal parts sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and salt. Alternatively, just use toasted sesame seeds with a pinch of salt.

→ How long will this salad keep in the refrigerator?

This salad is best enjoyed fresh or within 24 hours of preparation. The vegetables will start to release water and lose their crispness over time. If you want to prepare ahead, keep the dressing separate from the vegetables until ready to serve.

→ What protein would pair well with this salad?

This salad pairs beautifully with grilled chicken, seared tofu, or salmon with Asian-inspired flavors. The sesame ginger notes complement these proteins perfectly. For a vegetarian option, add edamame or chickpeas to make it more substantial.

→ Can I make this salad without chili oil?

Yes, the chili oil is optional and primarily adds heat. You can omit it entirely for a milder flavor profile, or substitute with a dash of red pepper flakes or a small amount of sriracha if you still want some heat but don't have chili oil on hand.