This bell pepper cucumber salad went viral on TikTok and for a good reason. It combines crisp veggies with a tangy ginger dressing, everything but the bagel seasoning, and a dollop of chili crunch. It’s the perfect side salad when you need something simple to make that’s refreshing and full of flavor.
This post may contain affiliate links. Read my policy page for more information.
If you’ve been on TikTok for the past year, you probably know about the viral cucumber pepper salad that was first shared by Rachael Kirkconnell.
After trying it out, this has become my new favorite summer side salad. And it’s anything but boring. It packs so many different flavors and textures and is a delicious way to eat more veggies.
What makes this recipe come together is the homemade sesame ginger dressing. It adds such a kick, I’m not kidding when I tell you I can literally drink it.
For more salad recipes, check out my Pickled Beet Salad, Kale Crunch Salad, and Summer Blackberry Salad.
Why You’ll Love This Recipe
- Crunchy and refreshing. The fresh cucumbers and crisp red peppers make for a colorful salad that’s both light and satisfying.
- Flavor-packed. My homemade ginger dressing is so good you’ll want to drink it straight from the bowl.
- Easy to make with simple ingredients. All you need are the veggies plus a few pantry staples!
- Ready in 10 minutes and no cooking required. You can whip up this salad in just a few minutes, and you’ll be rewarded with the best side dish for vegan coconut shrimp, chickpea patties, and creamy pasta like my coconut milk pasta.
Ingredients & Substitutions
- Peppers: The original recipe uses sweet mini peppers (aka mini bell peppers), but if you can’t find them regular bell peppers can also work.
- Mini cucumbers: I like to use Persian cucumbers since they’re crunchy and have a thin skin that doesn’t need to be peeled, but English cucumbers work too.
- Soy sauce: For making the ginger dressing. Use tamari or coconut aminos to make this recipe gluten-free.
- Rice vinegar: For adding tanginess to the dressing. You can substitute it with lime juice or white vinegar.
- Sesame oil: I love the nuttiness of toasted sesame oil and it’s my preferred oil for anything Asian-Inspired. However, any other oil can also work, such as olive oil, avocado oil, or even canola oil. It’s also easy to omit if you prefer oil-free.
- Maple syrup: For adding sweetness to the dressing and balancing out the rest of the flavors. You can use agave syrup instead, or honey if you’re not vegan.
- Chili crunch: This one ingredient adds so much depth of flavor, so I highly recommend not skipping it. However, if you can’t find it, you can either make your own chili crunch or replace it with sriracha and red pepper flakes instead. Chili oil can also work.
- Everything but the bagel seasoning: If you can’t find it, you can substitute it with black and white sesame seeds and poppy seeds instead.
- Fresh ginger and garlic: Both are essential aromatics for making the homemade ginger dressing. If you don’t have fresh, you can use dried ginger and garlic instead, but they won’t pack the same kick.
For exact measurements and details, check out the recipe card at the bottom of this post.
Variations
- Add more veggies: Think cherry tomatoes, radishes, red onions, green onions, lettuce, etc. Even adding a creamy avocado will be delicious here.
- Add a source of protein: You can add steamed edamame or my crispy air fryer tofu to make the salad more filling.
- Add some cooked grains: Similar to my ancient grain salad, you can use a mix of cooked grains to make the salad more hearty and nutritious.
- Add cheese: I think some crumbled vegan feta cheese would be great in here.
- Fresh herbs: A few tablespoons of chopped fresh dill, basil, or mint will really brighten up this recipe.
- Different dressing: Try my spicy cashew dressing if you want to switch things up.
How To Make Bell Pepper Cucumber Salad
Step 1: In a small bowl, add all of the ingredients for the dressing and mix well.
Step 2: In a large bowl, add all of the ingredients for the salad—sliced cucumbers and peppers, everything but the bagel seasoning and chili crunch.
Step 3: Pour the dressing over the salad and toss to combine.
Step 4: Taste and adjust the seasoning as needed, adding more soy sauce for saltiness or chili crunch for spice.
Expert Tips
- Use store-bought ginger dressing if desired. If you want to cut back on time and effort, you can use your favorite store-bought salad dressing.
- Add the dressing just before serving. The cucumbers and peppers tend to lose their crunchiness after marinating for too long.
- Skip the chili crunch if needed. If you’re sensitive to heat or you’re serving this salad to children, feel free to skip the chili crunch.
- Use a sharp knife to thinly slice the veggies. You can also use a mandoline to make it quicker.
Recipe FAQs
No, this salad is best served fresh, right after you toss it with the dressing. The only thing you can make ahead of time is the ginger dressing, which can last for up to a week if stored in a sealed jar in the fridge.
Chili crunch is a type of spicy condiment from Chinese cuisine made from aromatics and spices infused in oil. It often includes lots of garlic, red pepper flakes, sesame seeds, and dried spices like smoked paprika, cayenne, and onion powder.
Yes, this salad is mildly spicy, but if you can’t tolerate heat you can omit the chili crunch. On the other hand, if you want to make it spicier, you can double the amount of chili crunch used in the recipe.
Serving Suggestions
This crunchy salad is the perfect side dish for any main meal. I love pairing it with tofu stir fry, avocado maki, and crispy tofu chicken.
It’s also delicious served alongside jackfruit burger patties and marinated air fryer tempeh.
Storage
This salad is best served fresh, right after you toss it with the dressing. However, if you have any leftovers, they can stored them in an airtight container in the fridge for 3-5 days.
This salad is not freezer-friendly.
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox! Plus, get weekly free recipes!
By submitting this form, you consent to receive emails from Health My Lifestyle.
Bell Pepper Cucumber Salad
Ingredients
Salad
- 1 large english cucumber or 4 mini cucumbers
- 10-12 mini sweet peppers or 2 bell peppers
- 1 tablespoon everything but the bagel seasoning
- 1-3 teaspoons chili crunch
Ginger Dressing (homemade or ½ cup store-bought)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil optional
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- For the dressing, combine all ingredients in a small bowl. You can also blend the ingredients if you prefer a smoother consistency.3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 1 clove garlic, ½ teaspoon salt, ¼ teaspoon black pepper
- Slice the cucumber and peppers and add to a large mixing bowl. Add the everything seasoning, chili crunch, and dressing. Then toss well to combine. Start with a lower amount of chili crunch and add more depending on how spicy you prefer it. Taste and adjust seasonings as desired.1 large english cucumber, 10-12 mini sweet peppers, 1 tablespoon everything but the bagel seasoning, 1-3 teaspoons chili crunch
Notes
- Fridge: Store leftovers in an airtight container in the fridge for 3-5 days.
- Freezer: This salad is not freezer-friendly.
