Description
A crisp and refreshing cucumber and bell pepper salad tossed in a flavorful ginger sesame dressing with a hint of heat. Perfect as a light side dish or quick snack.
Ingredients
- 5–6 mini cucumbers (thinly sliced into rounds)
- 5–6 mini sweet bell peppers (thinly sliced into rounds)
- 2 springs green onions (sliced thin)
- 1 tbsp everything bagel seasoning
- 1 tsp chili crisps
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp gluten-free soy sauce
- 1 tbsp maple syrup
- 1 inch knob fresh ginger (grated)
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Wash and dry the cucumbers, bell peppers, and green onions.
- Slice the cucumbers and bell peppers into thin rounds or strips, and slice the green onions thinly.
- In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and half of the green onions. Season with salt and pepper.
- In a large bowl, combine the sliced cucumbers, bell peppers, and remaining green onions. Pour the dressing and chili crisps over the vegetables and toss well.
- Let the salad marinate for about 10 minutes. Sprinkle everything bagel seasoning on top before serving.
Notes
- Adjust chili crisps to control spice level.
- Best served fresh, but can be refrigerated for up to 1 day.
- Use tamari to ensure the dish remains gluten free.
- Add toasted sesame seeds for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
