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Creamy Cucumber Pepper Salad

Creamy Cucumber Pepper Salad That Refreshes Your Summer Meals

This Creamy Cucumber Pepper Salad is a light, vibrant, and satisfying dish perfect for summer meals, featuring fresh cucumbers and sweet mini peppers.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Persian Cucumber Use a large Persian cucumber for optimal crunch and freshness.
  • 1 cup Mini Sweet Peppers Any variety of bell pepper can substitute for sweetness and color.
  • 0.5 cup Fresh Cilantro Feel free to swap with green onions or fresh dill.
For the Dressing
  • 0.25 cup Tahini Provides creaminess and a nutty flavor; for a nut-free option, try sunflower seed butter.
  • 1 tablespoon Sesame Oil Offers a rich aroma; swap for peanut oil if you prefer a different taste.
  • 2 tablespoons Soy Sauce Adds depth and saltiness; use tamari for a gluten-free option.
  • 1 tablespoon Maple Syrup Introduces a mild sweetness; agave syrup works as a good substitute.
  • 2 tablespoons Rice Vinegar Contributes mellow acidity; you can use white vinegar for a sharper flavor.
  • 1 tablespoon Fresh Ginger For warmth and spice; ground ginger can be used but alters the fresh taste.
  • 1 teaspoon Red Pepper Flakes Add optional heat according to your spice preference.
  • Water Adjust dressing thickness with water as needed.
Finishing Touches
  • 1-2 teaspoons Everything Bagel Seasoning Provides seasoning and texture; you can substitute with sesame seeds or dried herbs.

Equipment

  • Blender
  • Chef's Knife
  • Cutting board
  • large salad bowl

Method
 

Step-by-Step Instructions for Creamy Cucumber Pepper Salad
  1. Start by slicing the large Persian cucumber and mini sweet peppers into thick rings about half an inch wide.
  2. In a blender, combine about ¼ cup of tahini, 1 tablespoon of sesame oil, and 2 tablespoons of soy sauce with 1 tablespoon of maple syrup, 2 tablespoons of rice vinegar, and 1 tablespoon of freshly grated ginger. Blend until smooth.
  3. In a large salad bowl, combine the sliced cucumbers, sweet peppers, and a generous handful of chopped fresh cilantro. Toss the ingredients together gently.
  4. Drizzle the creamy dressing over the mixed salad ingredients, ensuring every piece is lightly coated. Gently toss everything together.
  5. Serve the Creamy Cucumber Pepper Salad immediately or refrigerate for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

Use fresh vegetables for maximum crunch and adjust the dressing consistency carefully. Avoid dressing the salad too early to keep everything fresh and vibrant.

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