Brighten up your summer meals with this vibrant Cucumber Red Pepper Salad! Bursting with crunchy veggies and tossed in a tangy sesame ginger dressing, this healthy side dish offers a perfect blend of sweet, savory, and spicy flavors in every bite.
If you love salad with cucumbers check out my carrot and cucumber salad or cucumber vinegar salad recipe.
I'm a huge fan of cucumbers and love to find new ways to enjoy them. This cucumber red pepper salad has quickly become my go-to side dish. It's incredibly refreshing, easy to make, and packed with flavor.
The crisp cucumbers, vibrant red peppers, and tangy homemade dressing create a satisfying combination that's perfect for any occasion. Whether you're hosting a summer gathering or simply looking for a light weeknight meal, this salad is a must-try.
If you're a cucumber lover like me, you might also enjoy my other cucumber-based recipes, like Mediterranean cucumber and tomato salad, cucumber watermelon cucumber salad (no feta), or my green cucumber spinach smoothie.
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Why You'll Love This Recipe
- Vegan, Dairy-Free, Gluten-Free, Nut-Free, and Plant-Based: This salad is perfect for all diets.
- Versatile: Enjoy it on its own or pair it with your favorite dishes for lunch or dinner.
- Budget-friendly: Made with affordable, everyday ingredients.
- Nourishing: Packed with vitamins, minerals, and antioxidants.
Ingredients
- Cucumbers
- Sweet red peppers
- Olive oil
- Sesame oil
- Tahini
- Soy sauce
- Apple cider vinegar
- Maple syrup
- Fresh ginger
- Garlic
- Toasted sesame seeds
- Red pepper flakes
- Salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Pepper and Cucumber Salad
Make the dressing: In a small bowl, whisk together olive oil, sesame oil, toasted sesame seeds, tahini, soy sauce, vinegar, freshly grated ginger, minced garlic, maple syrup, red pepper flakes, and salt until well combined.
Prepare the veggies. Slice cucumbers thinly and chop sweet red peppers into small pieces.
Combine and serve: Pour the dressing over the salad and toss to coat evenly. Serve immediately or refrigerate for later.
Storage
Store the leftover salad in an airtight container in the refrigerator for up to 1 day. For the best texture, add the dressing just before serving to prevent the vegetables from losing their crispiness.
Substitutions
- Sweet red peppers: Use yellow or orange bell peppers for a different color and slightly different sweetness.
- Olive oil: Substitute with avocado oil or grapeseed oil for a neutral flavor.
- Sesame oil: If you prefer, use extra olive oil or a small amount of walnut oil for a different nutty flavor.
- Soy sauce: Tamari or coconut aminos are great alternatives.
- Vinegar: You can substitute apple cider with red wine vinegar, white vinegar, or lemon juice.
- Ginger: Ground ginger can be used instead of fresh.
- Garlic: Garlic powder can be used as an alternative.
- Maple syrup: Replace it with agave syrup or date syrup.
Variations
- Add protein: Toss in cooked chickpeas, quinoa, tofu cubes, or edamame for a protein boost.
- Incorporate herbs: Fresh herbs like cilantro, mint, or basil can add extra freshness and flavor.
- Add more veggies: Add thinly sliced radishes, sliced carrots, or cubed avocado.
- Spice it up: For extra heat, add sliced jalapeños or a dash of sriracha to the dressing.
Top Tips
- Make ahead: Slice the veggies and prepare the dressing in advance. Store them separately to keep the veggies crisp until you're ready to serve.
- Taste: Adjust the seasoning of the dressing before mixing it with the veggies for the best flavor.
Frequently Asked Questions (FAQ's)
Yes, cucumbers and bell peppers are both excellent sources of nutrients. Cucumbers are low in calories and high in water content, making them hydrating and refreshing. Red peppers are packed with vitamins, especially vitamins A and C, and are also a good source of antioxidants. They are a delicious and nutritious addition to your diet.
No, you don't need to peel cucumbers for salad. The skin contains vitamins and minerals, adding nutritional value. Additionally, it adds extra crunch and texture to the salad.
Yes, you can eat red peppers raw. They are deliciously crisp and sweet, making them a great addition to salads, snacks, and dips. They pair wonderfully with your homemade hummus for a tasty and nutritious snack.
Cucumber Salad Recipes
- Mediterranean black bean and corn salad
- Crunchy apple and cucumber salad
- Butter lettuce cucumber salad
- High-protein quinoa salad
- Beetroot cucumber salad
More Healthy Salad Recipes
- Brown rice and quinoa salad
- Cold vegan pasta salad
- Green vegetable salad
- Baby spinach and arugula salad
- Spinach strawberry walnut salad
- Fresh apricot fruit salad
Serving Suggestions
📖 Recipe
Cucumber Red Pepper Salad
Equipment
- 1 Salad Bowl
Ingredients
Veggies
- 3 cups English cucumbers sliced
- 3 cups sweet red peppers sliced
Sesame Ginger Dressing
- 3 tablespoons olive oil extra virgin
- 2 tablespoons sesame oil
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- 3 tablespoons apple cider vinegar or white/red wine vinegar
- 1 teaspoon maple syrup
- 2 tablespoons sesame seeds toasted
- 1 tablespoon fresh ginger grated
- 1 clove garlic minced
- ½ teaspoon red pepper flakes
- ½-¾ teaspoon salt
Instructions
- In a small bowl, whisk together olive oil, sesame oil, toasted sesame seeds, tahini, soy sauce, vinegar, freshly grated ginger, minced garlic, maple syrup, red pepper flakes, and salt until well combined.3 tablespoons olive oil, 2 tablespoons sesame oil, 1 tablespoon tahini, 1 tablespoon soy sauce, 3 tablespoons apple cider vinegar, 1 teaspoon maple syrup, 2 tablespoons sesame seeds, 1 tablespoon fresh ginger, 1 clove garlic, ½ teaspoon red pepper flakes, ½-¾ teaspoon salt
- Slice cucumbers thinly and chop sweet red peppers into small pieces.3 cups English cucumbers, 3 cups sweet red peppers
- Pour the dressing over the salad and toss to coat evenly. Serve immediately or refrigerate for later.
Notes
- Store the leftover salad in an airtight container in the refrigerator for up to 1 day. For the best texture, add the dressing just before serving to prevent the vegetables from losing their crispiness.
- Slice the veggies and prepare the dressing in advance. Store them separately to keep the veggies crisp until you're ready to serve.
- Adjust the seasoning of the dressing before mixing it with the veggies for the best flavor.
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See the post above for more substitutions, variations, and serving suggestions.
Nutrition
If you try this spicy cucumber red pepper salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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