TikTok Viral Cucumber and Bell Pepper Salad Recipe
A vibrant and tangy TikTok viral cucumber and bell pepper salad featuring a creamy, flavorful dressing made with garlic, ginger, and Asian-inspired seasonings. This refreshing, quick-to-prepare salad combines crunchy mini cucumbers and sweet peppers tossed in a zesty dressing with everything but the bagel seasoning and chili crisp for a perfect balance of spice and umami.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Salad
- 4 mini cucumbers, sliced
- 10 mini sweet peppers, sliced
- ½ tablespoon Everything But the Bagel Seasoning
- 1 teaspoon Chili Crisp
- ¼ cup extra virgin olive oil
- ¼ cup unseasoned rice vinegar
- 1½ tablespoons tamari or soy sauce
- 1½ tablespoons maple syrup
- 2 teaspoons sesame oil
- 1 large clove garlic
- 1″ knob fresh ginger
- Pinch black pepper
Dressing
Instructions
- Prepare the dressing: Add garlic, fresh ginger, extra virgin olive oil, rice vinegar, tamari or soy sauce, maple syrup, sesame oil, Everything But the Bagel seasoning, chili crisp, and a pinch of black pepper to a blender. Blend until the mixture is smooth and creamy. Set the dressing aside.
- Combine the vegetables: In a large bowl, add the sliced mini cucumbers and mini sweet peppers.
- Toss the salad: Pour approximately ¼ cup of the prepared dressing over the cucumbers and peppers. Add additional Everything But the Bagel seasoning and chili crisp to taste. Toss thoroughly to combine all the flavors. Taste the salad and adjust seasoning, chili crisp, or dressing quantities as desired.
Notes
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Adjust the amount of chili crisp to control heat level according to preference.
- Use tamari for a gluten-free option; soy sauce contains gluten.
- Feel free to substitute mini sweet peppers with any colorful sweet pepper varieties for variation.
- The salad dressing can be prepared ahead and stored in the refrigerator for up to 3 days.