Everything bagel seasoning has no business being on a cucumber salad. And yet. HERE WE ARE. It’s the unhinged combo I didn’t know I needed and now I can’t stop making it
Sweet mini peppers, crunchy Persian cucumbers, a sesame ginger dressing that I could honestly drink with a straw, and a hit of chili oil for that slow-burn tingle on your tongue. Toss it all together and let it hang out in the fridge for 15 minutes (this is non-negotiable, the flavors get SO much better
Crunchy, tangy, a little sweet, a little spicy, and weirdly addictive. I’m telling you, this is the one
How to Slice Cucumbers & Peppers Thin
Grab a SHARP knife (a dull one is your enemy here….). Slice cucumbers into rounds about 1/8 inch thick, keeping your cuts even. For the mini peppers, trim the tops, then slice crosswise into thin rings, shaking out any loose seeds as you go!
Adjusting the Heat with Chili Oil
Chili oil is your heat dial here, so treat it like one…. Start with 1 tbsp, toss, taste, then decide.
- Add it LAST so the raw heat stays sharp instead of getting muted by the dressing.
- Want fruity warmth? Use one with crispy chili flakes and garlic bits.
- Too spicy? Honey tames it. Too mild? A squeeze of lime wakes the whole bowl up.
- Stored chili oil separates, so stir that jar well before measuring.
Make Ahead & Storage Tips
Whisk the dressing up to 5 days ahead and stash it in a sealed jar….flavors get even BETTER by day two!
Slice peppers and cucumbers a few hours early, but keep them SEPARATE from the dressing. Cucumbers release water FAST, so toss everything right before serving. Dressed leftovers last about 1 day in the fridge (they’ll soften, but still taste good).
Similar Recipes
- Gluten Free Cucumber Salad
- Cucumber Feta Salad
- Lemon Celery Salad
- German Cucumber Salad
- Cucumber Salad for One
- Korean Cucumber Salad
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 2-4 g
- Fat: 38-42 g
- Carbohydrates: 30-35 g
Ingredients
For the sesame ginger dressing:
- 1/4 cup extra-virgin olive oil
- 1/2 tbsp rice vinegar
- 1/2 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1/2 tbsp freshly grated ginger
- 1 1/2 tbsp honey
For the salad:
- 7 to 8 mini sweet bell peppers, cut into rings
- 4 persian cucumbers, thinly sliced
- 1/4 cup sesame ginger dressing
- 1 to 2 tbsp chili oil (adjust to taste)
- 2 to 3 tsp everything-but-the-bagel seasoning
Step 1: Whisk the Sesame Ginger Dressing
- 1/4 cup extra-virgin olive oil
- 1/2 tbsp rice vinegar
- 1/2 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1/2 tbsp freshly grated ginger
- 1 1/2 tbsp honey
In a small bowl, whisk together the extra-virgin olive oil, rice vinegar, toasted sesame oil, soy sauce, freshly grated ginger, and honey to create a smooth and flavorful dressing.
Make sure all the ingredients are fully combined.
Step 2: Combine the Fresh Vegetables
- 7 to 8 mini sweet bell peppers, cut into rings
- 4 Persian cucumbers, thinly sliced
- sesame ginger dressing from Step 1
- 1/4 cup sesame ginger dressing
- 1 to 2 tbsp chili oil (adjust to taste)
In a large mixing or serving bowl, combine the bell pepper rings and thinly sliced cucumbers.
Drizzle the freshly prepared sesame ginger dressing (from Step 1) along with the pre-made sesame ginger dressing over the vegetables.
Add chili oil according to your preference for heat, and toss everything together until the veggies are well coated.
Step 3: Season and Chill
- 2 to 3 tsp everything-but-the-bagel seasoning
Sprinkle the everything-but-the-bagel seasoning over the salad and toss lightly to distribute.
Give it a taste and adjust with more chili oil or seasoning if desired.
Serve immediately or chill until you’re ready to eat.
I like to let the salad sit in the fridge for about 15 minutes before serving so the flavors meld together nicely.