Cucumber and Bell Pepper Salad
Fresh cucumber and bell pepper salad tossed in a tangy homemade ginger vinaigrette, perfect for a crisp and colorful side dish.
Servings: 4
Calories: 190kcal
Ingredients
Ginger Dressing
- 3 tablespoons olive oil, extra virgin
- 2 tablespoons toasted sesame oil
- 2 tablespoons unseasoned rice vinegar, I used Marukan brand
- 2 tablespoons tamari soy sauce, Kikkoman brand
- 1 tablespoon maple syrup
- 1 fresh ginger, peeled and grated (1 inch segment)
- 1 large clove garlic, peeled
- 1 teaspoon spicy chili crisp, Lao Gan Ma brand
- ½ teaspoon kosher salt
Vegetables
- 5 persian cucumbers, or mini cucumbers
- 4 mini sweet red bell peppers
- 3 mini sweet orange bell peppers
- 3 mini sweet yellow bell peppers
- 1 tablespoon everything bagel seasoning, I used Einstiein Bros brand
Instructions
- Add the olive oil, sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, garlic, chili crisp and kosher salt to a blender. Puree for about 30 seconds to 1 minute until completely smooth.
- Rinse and dry the cucumbers and mini bell peppers.
- Slice the very ends of the cucumbers off, then cut ⅛ to ¼ inch thick slices.
- Cut off the stems of the mini bell peppers, and slice into ⅛ inch thick rings.
- Place all of the sliced vegetables into a medium size bowl and drizzle the ginger dressing over. Use tongs to toss the salad together before sprinkling with everything bagel seasoning. Cover with plastic wrap and keep refrigerated until ready to serve.
Notes
- If you are not able to find chili crisp, you can substitute crushed red pepper flakes or harissa paste.
- English cucumbers can be substituted for persian cucumbers.
- Pre-made ginger miso dressing is a good alternative to homemade dressing.
Nutrition
Calories: 190kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 1001mg | Potassium: 159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 278IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg
