Name: Cucumber Pepper Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 Servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Add all of the dressing ingredients to a jar with a tight fitting lid. Shake vigorously until the dressing is fully

combined. Refrigerate until ready to use.

Add the cucumbers and peppers to a large bowl.

Add the Everything but the Bagel Seasoning and chili crunch oil. Gently toss to combine.

Drizzle dressing on the salad and toss to combine.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Prep Vegetables Ahead for Maximum Crunch ✂️
Cut cucumbers and peppers 2-3 hours before serving and store them separately in airtight containers to maintain optimal crispness without premature wilting.
Balance Your Dressing with the Honey-Vinegar Ratio 🍯
Use equal parts rice vinegar and honey as your base, then adjust the Dijon mustard and soy sauce to taste—this prevents the dressing from becoming too acidic or overly sweet.
Bloom Your Aromatics in Oil First 🧄
Gently warm minced garlic and ginger in extra virgin olive oil for 30 seconds before whisking into your dressing to unlock deeper, more complex flavors without raw harshness.
Dress Just Before Serving for Peak Texture 🥒
Add the dressing to vegetables no more than 15 minutes before serving to prevent the salad from becoming soggy while keeping all components perfectly crisp.
Layer Your Seasonings Strategically 🌶️
Apply All Purpose Seasoning to vegetables before dressing and reserve Everything But the Bagel Seasoning as a final garnish to create textural contrast and prevent flavor saturation.