Cucumber Sweet Pepper Salad

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Recipe from Two Peas and Their Pod

Crunchy cucumbers, sweet mini peppers, edamame, and fresh herbs tossed in a sesame-ginger dressing. This refreshing salad is crisp, flavorful, and perfect for summer meals, potlucks, or meal prep.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: cucumber, edamame, everything bagel seasoning, sweet pepper

Servings:

Calories: 165kcal

Ingredients

For the salad:

6 Persian cucumbers sliced, about 4 cups
13 mini sweet peppers, sliced into thin rounds (remove any loose seeds) about 2 1/2 cups
1 1/2 cups edamame
2 green onions, thinly sliced
2 tablespoons chopped cilantro
2 tablespoons chopped mint
2 tablespoon sesame seeds
1 teaspoon chili crunch, optional

For the dressing:

3 tablespoons lite soy sauce
2 tablespoons rice vinegar
2 tablespoons avocado oil
1 tablespoon sesame oil
1 tablespoon pure maple syrup, or honey
1 teaspoon ginger, freshly grated
1 garlic clove, grated

For garnish:

Everything Bagel Seasoning, or sesame seeds

Instructions

Make the Dressing: In a small bowl or jar, whisk together the avocado oil, soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and garlic until well combined.
Assemble the Salad: In a large bowl, combine the cucumbers, mini peppers, edamame, green onions, cilantro, mint, sesame seeds, and chili crunch, if using.
Toss Everything Together: Pour the dressing over the salad and toss until everything is evenly coated.
Garnish & Serve: Top with extra sesame seeds or Everything Bagel Seasoning, if desired. Serve immediately or chill for 15 to 20 minutes before serving for even more flavor.

Notes

Use Persian cucumbers for the best crunch and texture
Slice vegetables thin so dressing coats evenly
Chill briefly before serving for best flavor
Add chili crunch at the end for texture and heat
Best enjoyed fresh but holds well for meal prep

Nutrition