This vibrant Cucumber Sweet Pepper Salad is everything you love about summer—fresh, crunchy, and bursting with color! Made with crisp cucumbers and mini sweet peppers, this refreshing dish comes together in just 10 minutes. Whether you’re serving it at a BBQ or enjoying it as a light lunch, this sweet pepper salad recipe delivers big flavor with minimal effort. It’s the perfect way to enjoy your favorite sweet peppers in a cool, zesty pepper salad that’s taken TikTok by storm. Quick, healthy, and totally crave-worthy!
Why You’ll Love This Cucumber Sweet Pepper Salad
- Quick & Easy – Just slice, toss, and serve. It’s ready in under 10 minutes.
- Fresh & Flavorful – The natural sweetness of mini peppers pairs beautifully with crisp cucumbers and a punchy sesame ginger dressing.
- Perfect as a Side Dish or Light Lunch – Light enough for lunch, bold enough to steal the spotlight at your next gathering.
- Customizable Heat – Add a little or a lot of chili oil, depending on how spicy you like it.
Ingredients You’ll Need To Make Cucumber Sweet Pepper Salad
For the Cucumber Sweet Pepper Salad:
- 7–8 mini sweet bell peppers, sliced into rings (use a variety of colors for the prettiest presentation)
- 4 Persian cucumbers, thinly sliced (or sub 1 small English cucumber)
For the Sesame Ginger Dressing:
- ¼ cup extra virgin olive oil
- ½ tbsp rice vinegar
- ½ tbsp sesame oil
- 1 tbsp soy sauce
- ½ tbsp grated fresh ginger
- 1½ tbsp honey
To Finish:
- 1–2 tbsp chili oil (adjust based on your spice preference)
- 2–3 tsp everything but the bagel seasoning (for crunch and extra flavor)
Equipment Needed
- Sharp knife
- Cutting board
- Large serving or mixing bowl
- Small bowl and whisk (for the dressing)
How to Make Cucumber Sweet Pepper Salad
1 – Make the Dressing
In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, soy sauce, honey, and freshly grated ginger until well combined.
2 – Prep the Veggies
Slice the mini sweet peppers into thin rings and the Persian cucumbers into rounds. Keep them evenly sized for the best texture.
3 – Combine & Toss
In a large mixing bowl, combine the sliced peppers and cucumbers. Drizzle with the sesame ginger dressing and toss well to coat.
4 – Add Heat & Crunch
Drizzle in the chili oil (as much or as little as you like) and sprinkle on the “everything but the bagel” seasoning. Toss again and taste—adjust if needed.
5 – Serve & Enjoy
Serve immediately, or chill for 20–30 minutes to let the flavors deepen. Perfect as a cool side dish for grilled meats, sandwiches, or Asian-inspired meals.
Tips for the Best Cucumber Sweet Pepper Salad
- Even Cuts = Even Flavor: Try to slice your veggies into consistent sizes for better presentation and texture.
- Make It Ahead: Letting the salad sit in the fridge for 30 minutes allows the dressing to soak in beautifully.
- Go Mild or Spicy: Love spice? Add more chili oil. Prefer it tame? Omit it entirely—this salad still packs loads of flavor.
Storage Instructions
This Cucumber Sweet Pepper Salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Just give it a quick toss before serving again. Avoid freezing—it doesn’t hold up well.
🥗 More Fresh & Flavorful Salads to Try
If you love this crisp cucumber salad, here are a few more recipes you might enjoy:
- Cucumber Strawberry Salad
- Blueberry Peach Feta Salad
- Southwest Shredded Chicken Salad
- Blueberry Peach Feta Salad
⭐ Tried This Recipe?
We’d love to hear from you! If you made this Cucumber Sweet Pepper Salad, leave a ⭐️ star rating and drop a comment below. Was it your favorite new side dish? Did you spice it up or keep it mild? Let us know!
Cucumber Sweet Pepper Salad
Ingredients
- For the Cucumber Sweet Pepper Salad:
- 8 mini sweet bell peppers sliced into rings (use a variety of colors for the prettiest presentation)
- 4 Persian cucumbers thinly sliced (or sub 1 small English cucumber)
- For the Sesame Ginger Dressing:
- ¼ cup extra virgin olive oil
- ½ tbsp rice vinegar
- ½ tbsp sesame oil
- 1 tbsp soy sauce
- ½ tbsp grated fresh ginger
- 1½ tbsp honey
- To Finish:
- 2 tbsp chili oil adjust based on your spice preference
- 2 tsp everything but the bagel seasoning for crunch and extra flavor
Instructions
- Make the Dressing: In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, soy sauce, honey, and freshly grated ginger until well combined.
- Prep the Veggies: Slice the mini sweet peppers into thin rings and the Persian cucumbers into rounds. Keep them evenly sized for the best texture.
- Combine & Toss: In a large mixing bowl, combine the sliced peppers and cucumbers. Drizzle with the sesame ginger dressing and toss well to coat.
- Add Heat & Crunch: Drizzle in the chili oil (as much or as little as you like) and sprinkle on the “everything but the bagel” seasoning. Toss again and taste—adjust if needed.
- Serve & Enjoy: Serve immediately, or chill for 20–30 minutes to let the flavors deepen. Perfect as a cool side dish for grilled meats, sandwiches, or Asian-inspired meals.
Notes
- Even Cuts = Even Flavor: Try to slice your veggies into consistent sizes for better presentation and texture.
- Make It Ahead: Letting the salad sit in the fridge for 30 minutes allows the dressing to soak in beautifully.
- Go Mild or Spicy: Love spice? Add more chili oil. Prefer it tame? Omit it entirely—this salad still packs loads of flavor.
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