Description
A refreshing salad that combines crunchy cucumbers and sweet mini peppers with a zingy dressing, perfect for a light meal or side dish.
Ingredients
Main Ingredients
- 3 medium Persian or English cucumbers (Slice into thin rounds or half moons.)
- 1 cup mini sweet peppers (Slice into rings.)
- 2 stalks green onion (Thinly sliced.)
- 1 tablespoon fresh ginger (Grated.)
Dressing Ingredients
- 3 tablespoons soy sauce (Tamari works too.)
- 1 tablespoon rice vinegar (Provides brightness.)
- 1 tablespoon sesame oil (Just a drizzle for flavor.)
- 1 tablespoon chili crisp (For heat and texture.)
Optional Extras
- 1 tablespoon sesame seeds (For garnish.)
- 1 tablespoon chopped cilantro (For additional flavor.)
- 1 slice lime (For acidity.)
Instructions
Preparation
- Slice your cucumbers into thin rounds or half moons.
- Slice the mini sweet peppers into rings.
- Thinly slice the green onion.
Making the Dressing
- In a small bowl or jar, stir together soy sauce, rice vinegar, grated ginger, sesame oil, and chili crisp.
Combining
- Add the prepared veggies to a big bowl and pour the dressing on top.
- Toss until everything is glossy and coated.
Chill and Serve
- Let it chill for 5 to 10 minutes to allow flavors to blend.
- Taste and adjust seasoning if desired.
Notes
Use English or Persian cucumbers to prevent sogginess. Optional add-ins can make this a more filling dish.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: asian, Healthy