Asian Cucumber Pepper Salad

Summer always brings out the best in fresh vegetables, and I find myself reaching for cucumbers and peppers more than anything else. There’s something so satisfying about the crunch they give to any meal. But let’s be honest – sometimes I buy too many at the farmers market and need to use them up before they go bad.

That’s when this cucumber pepper salad becomes my go-to solution. It takes maybe ten minutes to throw together, and it actually gets better as it sits in the fridge. I can make it in the morning and by dinner time, all those flavors have mixed together perfectly. Plus, it goes with just about everything we grill during the summer.

Want something light and refreshing? This salad has you covered. Need a side dish that won’t heat up your kitchen? Perfect. Honestly, I make this at least once a week when cucumbers are in season.

What Kind of Cucumbers Should I Use?

Persian cucumbers are perfect for this salad because they’re crisp, have thin skins, and contain fewer seeds than regular cucumbers. You can usually find them in the produce section sold in plastic bags, and they’re smaller and more tender than standard cucumbers. If you can’t find Persian cucumbers, English cucumbers work as a good substitute – just remove some of the seeds if they seem watery. Regular cucumbers will work too, but you might want to peel them and scoop out the seeds to avoid making your salad soggy.

Options for Substitutions

This fresh salad is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Persian cucumbers: Regular cucumbers work great too! Just peel them and scoop out the seeds if they’re large and watery. English cucumbers are another good option and don’t need peeling.
• Mini sweet bell peppers: You can use 1-2 regular bell peppers instead – just slice them thin. Any color works, though the mini ones are sweeter and more tender.
• Rice vinegar: White wine vinegar or apple cider vinegar can step in here. Start with a bit less since they’re slightly stronger than rice vinegar.
• Sesame oil: This adds a nutty flavor that’s hard to replace, but if you don’t have it, you can skip it and add a pinch more ginger for extra flavor.
• Chili oil: Red pepper flakes mixed with a little olive oil work in a pinch, or try sriracha for heat with a touch of sweetness.
• Everything but the bagel seasoning: Make your own by mixing sesame seeds, poppy seeds, dried garlic, dried onion, and a pinch of salt. Or just use toasted sesame seeds for crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber pepper salad is not salting your cucumbers first, which leads to a watery mess that dilutes all your flavors – sprinkle sliced cucumbers with salt and let them sit for 15-20 minutes, then pat dry with paper towels before adding to the salad.

Another common error is overdressing the salad too early, as cucumbers release water over time and will make your dressing runny, so it’s best to add the dressing just before serving or keep it on the side.

Don’t skip grating fresh ginger for the dressing instead of using powdered – the fresh version gives you that bright, zesty kick that makes this salad special, and be sure to taste your chili oil first since heat levels vary wildly between brands.

For the crispiest results, keep your vegetables chilled until the last minute and consider serving the salad in a chilled bowl to maintain that refreshing crunch.

What to Serve With Cucumber Pepper Salad?

This fresh and crunchy salad is perfect alongside grilled chicken, salmon, or shrimp since the sesame ginger flavors pair beautifully with Asian-inspired proteins. I love serving it with teriyaki chicken or even simple grilled tofu for a light, healthy meal. The salad also works great as a side dish for barbecue nights – it’s refreshing and helps balance out heavier grilled meats like burgers or ribs. You can even pile it on top of rice bowls or serve it with some crispy wonton chips for a fun appetizer that everyone will enjoy.

Storage Instructions

Keep Fresh: This cucumber pepper salad is best enjoyed fresh, but you can store it in the fridge for up to 2 days in an airtight container. The cucumbers will release some water over time, so give it a good stir before serving and maybe drain off any excess liquid.

Make Ahead: You can definitely prep the dressing up to a week in advance and store it separately in the fridge. I like to slice my veggies the morning I plan to serve the salad, then toss everything together right before eating. This keeps the cucumbers from getting too watery and the peppers nice and crisp.

Serve: If your salad has been sitting in the fridge, let it come to room temperature for about 10-15 minutes before serving. Give it another good toss and taste for seasoning – you might want to add a pinch more everything bagel seasoning or a drizzle of chili oil to perk it back up.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

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: Prepare 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: Assemble the Salad

• 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: Finish and Serve

• 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.