Description
This Viral Cucumber Pepper Salad is a vibrant and refreshing mix of crisp Persian cucumbers, sweet mini bell peppers, and tender carrot ribbons, all tossed with a flavorful Asian miso ginger dressing, chili crunch oil, and everything bagel seasoning. Perfect as a light side dish or a healthy snack, this salad combines crunchy textures and a delightful blend of tangy, spicy, and savory flavors for an easy no-cook recipe that’s ready in minutes.
Ingredients
Scale
Vegetables
- 4–5 Persian cucumbers, cut into rounds
- 7–8 mini sweet bell peppers, sliced into rings
- 2 large carrots, peeled into ribbons or cut into small pieces
- 1 medium shallot, thinly sliced
Dressing & Seasonings
- 1/4 cup Asian miso ginger dressing (any brand)
- 1 tablespoon chili crunch oil
- 1 tablespoon everything bagel seasoning, plus extra for topping
Instructions
- Prepare the Vegetables: Add all the chopped cucumbers, sliced mini bell peppers, carrot ribbons, and thinly sliced shallot into a large bowl. Ensure everything is evenly chopped to create a colorful and crunchy base for the salad.
- Add Dressing: Pour the Asian miso ginger dressing over the vegetables. Use a large spoon or salad tongs to toss thoroughly until all veggies are well coated with the dressing.
- Season the Salad: Add the chili crunch oil and everything bagel seasoning to the bowl. Toss again to combine all flavors evenly, enhancing the salad’s taste and texture.
- Finish and Serve: Sprinkle extra everything bagel seasoning on top for additional crunch and flavor, if desired. Serve immediately to enjoy a crisp salad or refrigerate for 1 hour, toss once more, and serve chilled for a more marinated texture.
Notes
- For a milder flavor, reduce the amount of chili crunch oil.
- Use regular cucumbers if Persian cucumbers are unavailable, but peel to reduce bitterness.
- Make sure all vegetables are cut evenly to ensure consistent texture and flavor distribution.
- Salad tastes best fresh but can be refrigerated for up to 4 hours.
