Description
This crisp, vibrant salad is packed with Persian cucumbers, sweet bell peppers, chili crisp oil, and a bold sesame-ginger dressing. It’s spicy, savory, and refreshingly easy to prepare.
Ingredients
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3–4 mini Persian cucumbers, sliced
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6–7 mini sweet bell peppers (red, orange, yellow), sliced
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2 tablespoons chili crisp oil (Fly By Jing or similar)
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¼ cup ginger sesame dressing
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2½ teaspoons Everything But The Bagel seasoning (or more to taste)
Instructions
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Wash and thinly slice cucumbers and mini peppers.
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Combine sliced vegetables in a large mixing bowl.
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Add chili crisp oil, sesame dressing, and seasoning.
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Toss until well coated.
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Chill for 30 minutes before serving.
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Serve cold as a snack, side, or topping.
Notes
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Adjust chili crisp oil to taste depending on spice tolerance.
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Add a splash of lime juice or rice vinegar for extra zing.
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Top with cottage cheese or grilled chicken for a full meal.
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Best eaten within 24 hours for optimal crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Snack
- Method: No-cook / Tossed
- Cuisine: Asian-Inspired