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bell pepper cucumber salad in a black bowl with a stripped kitchen cloth.
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5 from 1 vote

Refreshing Bell Pepper Cucumber Salad With Ginger Dressing

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.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Starter
Cuisine: Asian, Fusion
Diet: Vegan
Servings: 4
Calories: 135kcal
Author: Ninon Michels

Ingredients

  • 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 toasted unsalted peanuts (roughly chopped)
  • ½ cup fresh mint (thinly chopped)
  • ½ cup fresh cilantro (thinly chopped)

For the ginger dressing

  • 1 ½ tablespoons avocado oil (or any neutral oil)
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons fresh lime juice
  • 1 ½ tablespoons brown rice vinegar (or regular rice vinegar)
  • 2 ½ teaspoons fresh ginger (grated with a Microplane zester)
US Customary - Metric

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

  1. Choose crunchy cucumbers – They should feel firm to the touch. That crisp texture is essential for contrast and freshness.
  2. 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.
  3. 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.

Nutrition

Calories: 135kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 384mg | Potassium: 318mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1387IU | Vitamin C: 45mg | Calcium: 40mg | Iron: 1mg