Crunchy, colorful and a kick of spice! You won't be able to get enough of the viral cucumber pepper salad.
I'm all for non-traditional salads, but when I first tried the viral cucumber pepper salad by Rachael Kirkconnell, I was actually mind blown. Unlike your basic garden salad with cucumber slices and bell peppers, this one has NO leafy greens and is dressed in chili crisp. Unconventional, but the BEST combination of salt, heat, acid and freshness.
Of course, I had to but my dietitian twist on it with some added plant-based protein and healthy fats. Not only does it make this salad more filling and nutrient-dense, but it's pretty tasty too.
This is a TikTok recipe that deserves ALL the hype!
Why This Dietitian Loves This Recipe
- Not soggy. With no greens, this salad does NOT get soggy and is 100% meal prep friendly. You can make this one in advance, knowing it'll keep its crunch!
- Nutrient-dense side. This cucumber pepper salad has tons of fibre, micronutrients, and a boost of protein. It's the perfect side to any main.
- Seasonal produce. I've been enjoying all the seasonal veggies this summer and this recipe is a great way to use your garden cucumbers and peppers!
Ingredients
For the salad:
- Mini cucumbers
- Mini peppers
- Edamame
- Green onions
- Sesame seeds
- Feta cheese
- Chili crunch
For the dressing:
- Olive oil
- Sesame oil
- Rice vinegar
- Ginger
- Soy sauce
- Honey
Instructions
In a large bowl add mini cucumber sliced, pepper sliced, edamame beans and green onions. Top with sesame seeds, feta cheese and chili crunch.
In a mason jar, combine dressing ingredients and shake until fully combined.
Pour the dressing over the salad and toss to combine.
Substitutions and Variations
To make gluten-free: Use a gluten-free soy sauce alternative like tamari sauce.
To make dairy-free: Use a dairy-free feta alternative.
To make vegan: Follow dairy-free swaps and use agave or maple syrup instead of honey.
To make nut-free: This recipe is naturally nut-free.
Missing an ingredient? Try this:
- Chili crunch: Add some sriracha sauce into the dressing and a few chili flakes into the salad. If you're not a fan of spice, omit the chili crunch.
- Mini cucumbers and peppers: If you can't find the mini size, regular sized will work as well. Use 1 full English cucumber, quartered and 2 bell peppers, thinly sliced.
Equipment
Storage
This cucumber pepper salad can be stored in the fridge for up to 4 days in an airtight container.
Top Tip
Taste the dressing prior to pouring over your salad, as everyone's taste preference is different. You can easily adjust the flavours to meet your preference by adding salt or pepper, increasing the honey for additional sweetness, the ginger for a little kick, or soy sauce for added saltiness.
Frequently Asked Questions
I would add some quinoa or crackers if you're eating it as a meal for added carbohydrates.
Yes, I would choose a sesame ginger salad dressing to match the flavour profiles. I like the salad dressings from Farm Boy or President's Choice.
Chili crunch is similar to a chili crisp or chili oil. It's a spicy condiment popular in Asian cuisines that has a mixture of chili and other ingredients (shallots, onions, garlic, etc.) in oil. You can find it at any Asian grocery store!
It depends on the amount of chili crunch you add, so scale it up or down. Using just 1 teaspoon of chili crunch is enough to give it a small kick, but not burn your tongue off.
I love it with some rice and teriyaki salmon bites! It's also delicious as a topping in any power bowl.
More Salad Recipes
As a dietitian I'm also a salad lover- but no boring salads here!
PS. I love seeing my recipes in action! If you decide to make this cucumber pepper salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Viral Cucumber & Bell Pepper Salad (With Edamame)
Ingredients
For the salad:
- 6 mini cucumbers sliced, about 4 cups
- 12 mini peppers sliced and deseeded, about 2.5 cups
- 2 cups edamame beans
- 2 green onions sliced thinly
- 2 tablespoon sesame seeds
- ¼ cup feta cheese crumbled
- 1 teaspoon chili crunch optional
For the dressing:
- ⅓ cup olive oil
- 1 tablespoon sesame oil
- 2 tablespoon rice vinegar
- 1 teaspoon fresh ginger
- 3 tablespoon soy sauce
- 1 tablespoon honey
Instructions
- In a large bowl add mini cucumber sliced, pepper sliced, edamame beans and green onions. Top with sesame seeds, feta cheese and chili crunch.
- In a mason jar combine dressing ingredients and shake until fully combined.
- Pour the dressing over the salad and toss to combine.
Jayne Emms says
I have made the viral cucumber and bell pepper salad many times, but this week I made it with the changes you have made and I’m never going back! The addition of edamame means I’m getting protein in my favourite salad and the feta gives it a salty, creamy kick. Love it!
Kim says
Do I cook/steam the edamame beans first?
Nicole Addison says
Just defrost them! I usually buy frozen unshelled edamame beans so I just pop them in the microwave!
Kim says
Thank you!!
BW says
This was delicious. Easy to make with simple yummy ingredients. I made it ahead of time and took it camping and it lasted two days … it would have been good the third day but we ate it all 😉
Jordan says
This recipe was very easy to make and very nutritional. It was not soggy as she mentions, and last for a few days. It was very easy to find the ingredients. I also like how she had answers about where you could find ingredients if it wasn’t an ingredient you shop for often. Thanks for sharing!
Bran says
This is such a cool twist on the original!