Description
This chili oil cucumber pepper salad is the perfect side salad – it’s packed with delicious aromatics, crunchy from the sweet peppers and cucumbers, and just so yummy.
Ingredients
Units
Scale
- 1 lb mini sweet peppers – diced
- 1 lb persian cucumbers – diced
- 2 tablespoons chili oil
- 1/3 cup of ginger sesame dressing
- 1 tablespoon of everything bagel seasoning
Instructions
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Prep all the vegetables – dice the mini sweet peppers and persian cucumbers. Add this to a large mixing bowl.
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Add the remaining ingredients to the bowl and toss together. Taste, adjust with more kosher salt or dressing as desired, and serve.
Notes
- Cut the peppers and veggies into bite sized pieces (~1/2”) – follow my video tutorial or use a vegetable chopper to get a bite sized piece. You can cut these larger, but I find the smaller pieces are great to use this salad as a dip with chips, or even great when tossed in a quinoa salad.
- Taste and adjust with more dressing, chili oil, or kosher salt as desired. Cooking is all about tasting as you go and adjusting based on your preferences. The seasonings I have listed here are all starting points – feel free to use this, then add more of each ingredient as you’d like.
- Prep Time: 15 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American