Cucumber Salad with Sweet Peppers (Print version)

Crisp cucumber salad with sweet peppers, sesame ginger dressing, chili crisp, and everything seasoning. Ready in 10 minutes.

# Ingredients:

For the salad

01 - 5 mini cucumbers, sliced into 1/4-inch coins
02 - 8 mini sweet peppers, thinly sliced, about 2 cups (220 g)
03 - 2 green onions, thinly sliced

For the sesame ginger dressing

04 - 2 tablespoons rice vinegar
05 - 1 tablespoon gluten-free tamari
06 - 1 tablespoon lime juice
07 - 2 teaspoons toasted sesame oil
08 - 1 teaspoon maple syrup
09 - 1 teaspoon freshly grated ginger
10 - 1 small garlic clove, finely grated

For finishing

11 - 1-2 tablespoons chili crisp, to taste
12 - 2 teaspoons everything seasoning
13 - 1 teaspoon toasted sesame seeds, optional
14 - Pinch of kosher salt, as needed

# Instructions:

01 - Wash and dry the cucumbers and sweet peppers. Slice the cucumbers into 1/4-inch coins and cut the peppers into thin rings or strips.
02 - In a large bowl, whisk rice vinegar, tamari, lime juice, sesame oil, maple syrup, ginger, and garlic until blended.
03 - Add the cucumbers, sweet peppers, and green onions to the bowl. Toss gently until the vegetables are lightly coated.
04 - Spoon chili crisp over the salad and sprinkle with everything seasoning and sesame seeds if using. Toss once more.
05 - Chill for 10 minutes, then taste. Add a pinch of salt, more lime, or extra chili crisp if needed. Serve cold.

# Good to know:

01 - Best eaten the day it is made for maximum crunch.
02 - For meal prep, store the dressing separately from the sliced vegetables.
03 - Use tamari to keep the recipe gluten-free.

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