Description
Cool Mediterranean vibes bring this cucumber & bell pepper salad to life with crisp vegetables and zesty herbs. Refreshing ingredients create a perfect summer side that goes from kitchen to table in minutes, delighting anyone who craves light, colorful cuisine.
Ingredients
Scale
Vegetables:
- 1 English cucumber (or 2 Persian cucumbers), sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 0.25 red onion, thinly sliced
Dressing Ingredients:
- 2 tablespoons (30 milliliters) soy sauce
- 1 tablespoon (15 milliliters) rice vinegar
- 1 teaspoon (5 milliliters) honey
- 0.5 teaspoon garlic powder
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon everything bagel seasoning
- 1 teaspoon sriracha
Garnish:
- 1 teaspoon sesame seeds
- 1 teaspoon (5 milliliters) sesame oil
Instructions
- Meticulously wash cucumbers, bell peppers, and red onion under cool running water to remove any dirt or residue.
- Using a sharp knife, create delicate, translucent slices of cucumbers and bell peppers – aim for uniform, elegant cuts that will absorb dressing beautifully.
- Carefully julienne or finely chop red onion to provide a sharp, aromatic contrast to the crisp vegetables.
- In a ceramic mixing bowl, combine soy sauce, rice vinegar, honey, garlic powder, red pepper flakes, everything bagel seasoning, sriracha, and sesame oil, whisking vigorously to create a harmonious, glossy dressing.
- Transfer sliced vegetables into a spacious serving bowl, ensuring ample room for thorough mixing.
- Drizzle the prepared dressing over the vegetables, using a gentle folding technique to coat each slice evenly without bruising the delicate vegetables.
- Generously sprinkle sesame seeds across the salad, creating a textural garnish that adds nutty complexity.
- Allow the salad to rest for 7-10 minutes, enabling the vegetables to marinate and absorb the vibrant, tangy flavors of the dressing.
- Serve immediately at room temperature or slightly chilled for a refreshing, zesty side dish.
Notes
- Swap out honey for agave or maple syrup to create a vegan-friendly version of this refreshing salad.
- Customize heat levels by adjusting red pepper flakes and sriracha amounts to suit personal spice preferences.
- Use mandoline slicer for ultra-thin, uniform vegetable cuts that enhance texture and dressing absorption.
- Marinate salad longer than 10 minutes for more intense flavor development, but avoid exceeding 30 minutes to prevent vegetable sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 525
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg