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Viral Cucumber Pepper Salad Recipe

Viral Cucumber Pepper Salad Recipe

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4.9 from 139 reviews

This vibrant Viral Cucumber Pepper Salad is a quick, fresh, and flavorful Asian-inspired salad made with crisp Persian cucumbers, sweet mini bell peppers, carrots, and a zesty miso ginger dressing. Finished with chili crunch oil and everything bagel seasoning, it’s a crunchy, colorful side or light meal that’s ready in just 10 minutes and perfect for vegans and anyone seeking a healthy, refreshing dish.

  • Total Time: 10 minutes
  • Yield: 4 (1 cup) servings

Ingredients

Vegetables

  • 4–5 Persian cucumbers, cut into rounds
  • 7–8 mini sweet bell peppers, sliced into rings
  • 2 large carrots, cut/peeled into ribbons or cut into small pieces
  • 1 medium shallot, thinly sliced

Dressing & Seasoning

  • 1/4 cup Asian miso ginger dressing (any brand)
  • 1 tablespoon chili crunch oil
  • 1 tablespoon everything bagel seasoning, plus extra for topping

Instructions

  1. Prepare the Vegetables: Add all the chopped cucumbers, sliced mini bell peppers, carrot ribbons, and thinly sliced shallot into a large bowl. Make sure everything is evenly chopped so each bite gets all the crunch and color.
  2. Add the Dressing: Pour the Asian miso ginger dressing over the vegetables. Use a large spoon or salad tongs to toss everything together until the veggies are well coated with the dressing.
  3. Season and Spice: Add the chili crunch oil and everything bagel seasoning to the bowl. Toss everything again until the flavors are fully combined and seasoning is distributed evenly.
  4. Finish and Serve: Sprinkle extra everything bagel seasoning on top for extra crunch and flavor if desired. Serve right away for a crisp salad, or chill in the refrigerator for 1 hour, toss again, and then serve if you prefer a colder, more marinated texture.

Notes

  • Dressing: Use any Asian-style dressing you prefer. Braggs miso ginger dressing is a recommended choice.
  • Veggies: Persian or English cucumbers are best for crunch, but any variety can be used. Mini sweet bell peppers add sweetness, but regular bell peppers also work.
  • Chili oil: Start with a teaspoon at a time if you prefer less heat and adjust to taste.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Customization: Feel free to add more fresh herbs like cilantro or mint for extra flavor and freshness.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salads
  • Method: No-cook
  • Cuisine: Asian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 85
  • Sugar: 6g
  • Sodium: 420mg
  • Fat: 5g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://sophiasplate.com/viral-cucumber-pepper-salad-recipe/