Cucumber Bell Pepper Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy, crunchy salad of cucumber and bell pepper with a tangy ginger-soy vinaigrette spiked with chili crisp. This viral side is bright, refreshing, and great for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups diced cucumber (about 1 large English cucumber, or 5-6 Persian cucumbers)
- 1 cup diced red bell pepper (about 1 bell pepper)
- 1 cup diced orange bell pepper (about 1 bell pepper)
- 1 cup diced yellow bell pepper (about 1 bell pepper)
- ½ cup diced red onion (about half a medium onion)
- 1 tablespoon everything but the bagel seasoning (more or less to taste)
- chili crisp (if desired)
- 1 tablespoon peeled fresh ginger (roughly a 1-inch knob)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar (or honey)
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- salt (to taste)
- ground black pepper (to taste)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 844mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 25mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 844MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.