Crisp, cool, and full of zing, this Bell Pepper Cucumber Salad comes together in 15 minutes. With red bell pepper, cucumber, red onion, crunchy peanuts, loads of mint and cilantro, and a punchy soy-lime-ginger dressing, it’s bright, bold, and anything but boring.
Why you should try this recipe
- It’s fast, fresh, and no-cook – Ready in under 20 minutes, this salad is perfect for busy weeknights, warm-weather meals, or anytime you want something vibrant without turning on the stove. Serve it with Coconut Basmati Rice for a delicious, complete dish.
- A flavor bomb in every bite – Between the sweet bell pepper, cooling cucumber, sharp onion, toasty peanuts, and that tangy soy-lime-ginger dressing, this dish hits every note: crunchy, salty, and bright. Love vibrant salads? Check out the Cucumber Mango Salad With Pomegranate.
- Herb lovers, rejoice – With generous handfuls of mint and cilantro, this salad leans into bold, fresh flavor. It’s as much about the herbs as it is about the veggies! Have leftover herbs? Put them to good use in the Asparagus Ricotta Tart or Mediterranean Pearl Couscous Salad.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Red bell pepper – Go for ripe, glossy red peppers (the brighter, the better), for the sweetest flavor and best crunch. Avoid green bell peppers here; their bitterness throws off the balance of the dish. Red is ideal, but orange or yellow work well too if that’s what you have on hand. Got extras? Toss them into Red Pepper Pasta or blend them into a smoky, creamy Muhammara.
- Cucumber – I used English cucumber here because it’s easy to find and doesn’t need peeling. Persian cucumbers work beautifully too.
- Peanuts – Toasted, unsalted peanuts are a great shortcut, but if you have raw ones, toast them in a dry pan until golden and fragrant. The warmth brings out their nuttiness and makes the whole salad pop.
- Rice vinegar – Brown rice vinegar gives the dressing a subtle depth, but regular rice vinegar is a fine substitute. Looking for more ways to use it? Try my Korean Cucumber Salad (Oi Muchim)—spicy, tangy, and totally addictive.
- Herbs – This salad leans on mint and cilantro for brightness and freshness. But it’s forgiving: if you’ve got Thai basil or parsley instead, go ahead and use what you have. The more herbs, the better.
Love cucumber? Check out my Shirazi Salad With Sumac Dressing.
How to make Bell Pepper Cucumber Salad?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Slice the bell pepper – Cut the sides of the bell pepper from top to bottom, avoiding the core. Trim away any white ribs, then slice into thin ⅛-inch (3 mm) strips.
Step 2. Cut the cucumber – Halve the cucumber lengthwise. Slice each half into ¼-inch (0.5 cm) planks, then cut crosswise into bite-sized pieces.
Step 3. Slice the onion – Place the halved onion cut side down, then slice thinly from root to tip into ⅛-inch (3 mm) slivers.
Step 4. Assemble the salad – In a large bowl, combine the bell pepper, cucumber, red onion, peanuts, mint, and cilantro. Toss gently to mix.
Step 5. Make the dressing – In a small bowl, whisk together the avocado oil, soy sauce, lime juice, rice vinegar, and grated ginger until well blended.
Step 6. Toss and serve – Drizzle the dressing over the salad and toss to coat. Serve immediately, while everything’s crisp and fresh.
Nim Keys – Useful Bell Pepper Cucumber Salad Tips
- Choose crunchy cucumbers – They should feel firm to the touch. That crisp texture is essential for contrast and freshness.
- Slice the bell pepper thinly – Aim for ⅛-inch (3 mm) slices. Thin slices soak up more dressing and give the salad the perfect texture.
- Add the dressing at the last minute – This keeps the vegetables crisp and the flavors bright. If you’re prepping ahead, store the dressing separately and toss everything together just before serving.
Wine Pairing🍷
RIESLING
A crisp dry Riesling is a natural partner for this salad. Its bright citrus and green apple notes mirror the freshness of the vegetables, while the acidity balances the salty, punchy soy-ginger dressing beautifully.
Wine Appellation Suggestion:
Dry Riesling from Clare or Eden Valleys (Australia)
Recipe FAQs
This salad makes a lively side for Miso-Glazed Eggplant or a light main with Oven-Baked Coconut Rice. Don’t forget a stack of warm Greek Flatbread to mop up the dressing (it’s too good to waste!).
Undressed, the salad will keep well in the fridge for up to 3 days. Once dressed, it’s best enjoyed within a day, as the veggies tend to soften quickly. For the crispest, freshest results, store the dressing separately and toss just before serving.
If you tried this Bell Pepper Cucumber Salad or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Refreshing Bell Pepper Cucumber Salad With Ginger Dressing
PRINT SAVEINGREDIENTS
- 1 large red bell pepper (about 10.5 oz / 300 g)
- 1 English cucumber (about 12 oz / 350 g)
- ½ medium red onion
- ¼ cup (35 g) toasted unsalted peanuts (roughly chopped)
- ½ cup (15 g) fresh mint (thinly chopped)
- ½ cup (15 g) fresh cilantro (thinly chopped)
For the ginger dressing
- 1 ½ tablespoons (25 ml) avocado oil (or any neutral oil)
- 1 ½ tablespoons (25 ml) soy sauce
- 1 ½ tablespoons (25 ml) fresh lime juice
- 1 ½ tablespoons (25 ml) brown rice vinegar (or regular rice vinegar)
- 2 ½ teaspoons fresh ginger (grated with a Microplane zester)
INSTRUCTIONS
- Slice the bell pepper – Cut the sides of the bell pepper from top to bottom, avoiding the core. Trim away any white ribs, then slice into thin ⅛-inch (3 mm) strips.
- Cut the cucumber – Halve the cucumber lengthwise. Slice each half into ¼-inch (0.5 cm) planks, then cut crosswise into bite-sized pieces.
- Slice the onion – Place the halved onion cut side down, then slice thinly from root to tip into ⅛-inch (3 mm) slivers.
- Assemble the salad – In a large bowl, combine the bell pepper, cucumber, red onion, peanuts, mint, and cilantro. Toss gently to mix.
- Make the dressing – In a small bowl, whisk together the avocado oil, soy sauce, lime juice, rice vinegar, and grated ginger until well blended.
- Toss and serve – Drizzle the dressing over the salad and toss to coat. Serve immediately, while everything’s crisp and fresh.
NOTES
- Choose crunchy cucumbers – They should feel firm to the touch. That crisp texture is essential for contrast and freshness.
- Slice the bell pepper thinly – Aim for ⅛-inch (3 mm) slices. Thin slices soak up more dressing and give the salad the perfect texture.
- Add the dressing at the last minute – This keeps the vegetables crisp and the flavors bright. If you’re prepping ahead, store the dressing separately and toss everything together just before serving.