Why You Will Love This Recipe
This recipe is a favorite for meal prep because it stays crunchy in the fridge and actually gets better as the flavors meld together. It is naturally gluten-free, dairy-free, and vegan, making it a crowd-pleasing option for potlucks and family gatherings. Plus, it only takes about 10 minutes of prep time with no cooking required!
Ingredients
- 1 pound mini sweet peppers
- 3-4 Persian cucumbers or 1 English cucumber
- 1/4 cup red onion, thinly sliced
- 1/2 cup rice vinegar
- 1 tablespoon honey or agave nectar
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro or parsley for garnish
Step-by-Step Instructions
- Wash and dry the peppers and cucumbers thoroughly. Slice the mini sweet peppers into thin rings, removing the seeds as you go.
- Slice the cucumbers into thin rounds. If using an English cucumber, you may want to slice the rounds in half to create bite-sized half-moons.
- Thinly slice the red onion into slivers. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain.
- In a small mixing bowl, whisk together the rice vinegar, honey, sesame oil, salt, black pepper, and optional red pepper flakes until the honey is fully dissolved.
- Place the sliced peppers, cucumbers, and onions into a large salad bowl.
- Pour the dressing over the vegetables and toss gently to ensure everything is evenly coated.
- Sprinkle with toasted sesame seeds and fresh herbs. Let the salad sit for 5 to 10 minutes before serving to allow the flavors to develop.
Expert Tips / Pro Tips
To keep the cucumber sweet pepper salad as crunchy as possible, use Persian cucumbers; they have thinner skin and smaller seeds than standard salad cucumbers. If you are making this ahead of time, don’t add the salt until right before serving, as salt can draw moisture out of the vegetables and make the salad watery. For an extra pop of flavor, try toasting your own sesame seeds in a dry pan for 2 minutes until golden brown.
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Variations & Substitutions
If you don’t have rice vinegar, apple cider vinegar or white wine vinegar works as an excellent substitute. For a more Mediterranean flavor profile, swap the sesame oil for extra virgin olive oil and the sesame seeds for crumbled feta cheese and dried oregano. You can also add protein to make this a full meal by tossing in some cooked chickpeas, grilled shrimp, or shredded chicken.
Serving Suggestions
This salad is incredibly versatile and serves as a bright contrast to savory dishes. It pairs beautifully with grilled salmon, BBQ chicken, or steak kabobs. It also works well as a topping for grain bowls or stuffed into pita bread with hummus for a light lunch. For a festive look, serve it in a glass bowl to showcase the bright colors of the sweet peppers.
Storage, Freezing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. While the vegetables will lose some of their initial snap after the first day, the flavor of the marinade will intensify. Freezing is not recommended for this recipe, as the high water content in the cucumbers and peppers will cause them to become mushy once thawed. This dish is meant to be served cold, so no reheating is necessary.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 85 kcal |
| Total Fat | 4g |
| Sodium | 290mg |
| Total Carbohydrates | 11g |
| Dietary Fiber | 2g |
| Sugars | 7g |
| Protein | 1g |
FAQ
Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing up to 24 hours in advance. Keep them in separate containers and toss them together shortly before serving for the best texture.
Do I need to peel the cucumbers?
If using Persian or English cucumbers, there is no need to peel them as the skin is thin and tender. If using standard field cucumbers, you may want to peel them or “stripe” them for a better texture.
Is this salad spicy?
The sweet peppers themselves are mild and sweet. The heat level depends entirely on whether you choose to add the red pepper flakes in the dressing.
Cucumber Sweet Pepper Salad
Ingredients
Method
- Wash and dry all produce thoroughly. Slice the cucumbers into 1/8-inch thick rounds and place them in a large mixing bowl.
- Remove the stems and seeds from the mini sweet peppers, then slice them into thin rings. Add the peppers and the shaved red onion to the bowl with the cucumbers.
- In a small glass jar or bowl, whisk together the rice vinegar, honey, toasted sesame oil, grated ginger, minced garlic, sea salt, and red pepper flakes until the honey is fully dissolved.
- Pour the dressing over the vegetables and toss gently with tongs or large spoons to ensure everything is evenly coated.
- Fold in the chopped cilantro and sprinkle with the toasted sesame seeds.
- For best flavor, let the salad marinate in the refrigerator for at least 10-15 minutes before serving. Toss once more just before plating to redistribute the juices.