Sweet Pepper and Cucumber Salad with Ginger Dressing
Crisp cucumbers and sweet peppers come together in this no-cook, colorful salad, tossed with a homemade ginger-soy dressing. The secret ingredient, everything bagel seasoning, adds an unexpected savory crunch. Even better: This is a salad that's flavors improve with time so it's the perfect make-ahead recipe.
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Servings: 8
Equipment
- chef's knife
- measuring spoons
- liquid measuring cup
- microplane grater
- whisk
- small bowl
- large bowl
Ingredients
- 6 mini cucumbers (I used Persian but Kirby are great too)
- 1 (16-ounce) package mini sweet peppers
- 3 green onions, thinly sliced
- 1 tablespoon everything bagel seasoning
- 1 1 inch piece fresh ginger
- ¼ cup vegetable oil
- 1 tablespoon dark sesame oil
- 3 tablespoon low sodium soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon chili crisp (optional)
Instructions
- Thinly slice the cucumbers. Remove the stems and seeds from the peppers and thinly slice the peppers.
- Using the sharp edge of a spoon, scrape the skin off the ginger. Grate the ginger using a microplane grater to equal 1 teaspoon.
- Make the dressing: Whisk together the vegetable oil, sesame oil, ginger, soy sauce, vinegar, brown sugar, and chili crisp in a small bowl.
- Combine the cucumbers, peppers, green onions, and everything bagel seasoning in a large bowl. Add the dressing and toss to coat. Cover and refrigerate until ready to serve.