This Cucumber and Sweet Pepper Salad is a fresh, crunchy mix that’s great for any time you want something light and colorful. The cool, crisp cucumber pairs perfectly with the sweet, juicy peppers, making every bite feel bright and refreshing. It’s simple but packed with flavor, and a nice way to add some veggies to your meal.
I love making this salad when the peppers are at their sweetest and the cucumbers are really fresh from the market or garden. A little bit of olive oil and a splash of vinegar bring everything together without hiding the natural tastes. Sometimes I like to sprinkle a little fresh herbs on top for an extra pop, but it’s just great the way it is.
This salad is one of my go-to sides for barbecues or a simple lunch. It’s so easy to put together, and everyone seems to enjoy the combination of crunchy and sweet. If you’re like me, you might find yourself going back for seconds because it’s both tasty and just feels good to eat.
Key Ingredients & Substitutions
Cucumbers: Use fresh, firm cucumbers for the best crunch. English cucumbers work beautifully here, or any regular cucumber will do—just peel if the skin is thick or waxed.
Sweet Bell Peppers: The red, orange, or yellow peppers add sweetness and color. If you want a bit of a kick, try adding some mild green peppers or mini sweet peppers.
Edamame: These add a nice pop of protein and texture. If you can’t find edamame, green peas work well too.
Dressing Ingredients: Rice vinegar gives a mild tang, but apple cider vinegar makes a good substitute. Soy sauce can be swapped with tamari for gluten-free or coconut aminos for soy-free options. The sesame oil gives a nutty aroma—if you don’t have it, a little olive oil and toasted sesame seeds help.
How Can You Keep the Veggies Crisp and Fresh in This Salad?
Keeping the salad crunchy is key to its fresh feel. Here’s how I do it:
- Slice cucumbers and peppers just before mixing to keep them crisp.
- Use a sharp knife for clean cuts to avoid bruising the vegetables.
- Avoid marinating the salad too long — 10 minutes is perfect before serving.
- If prepping ahead, keep the dressing separate and toss it in just before serving.
These tips help the salad stay bright, crunchy, and delicious every time!
Equipment You’ll Need
- Large mixing bowl – perfect for tossing all the veggies and dressing together without spills.
- Sharp chef’s knife – makes slicing cucumbers and peppers quick and clean, keeping veggies crisp.
- Cutting board – a sturdy surface helps you chop safely and evenly.
- Small whisk or fork – great for mixing the dressing smoothly so flavors blend well.
- Measuring spoons – helps you get the right balance of soy sauce, vinegar, and oil.
Flavor Variations & Add-Ins
- Add chopped fresh herbs like basil or cilantro for a fresh, bright twist.
- Mix in some diced avocado for creaminess that contrasts the crunchy veggies.
- Include sliced radishes or snap peas for extra texture and a peppery bite.
- Stir in a bit of crushed red pepper flakes or a dash of hot sauce if you like a little heat.
How to Make Cucumber and Sweet Pepper Salad?
Ingredients You’ll Need:
- 2 medium cucumbers, sliced into rounds or half-moons
- 1 red bell pepper, thinly sliced
- 1 orange or yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup shelled edamame (fresh or frozen and thawed)
- 1 cup cherry tomatoes (optional, yellow or red), halved
- 2 tablespoons sesame seeds
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. After mixing everything, let it sit for 10 minutes to allow the flavors to blend. You can serve it right away or chill it in the fridge for a bit if you prefer it cold.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by slicing the cucumbers into rounds or half-moons. Then, thinly slice the red and orange or yellow bell peppers, along with the small onion. If you’re using cherry tomatoes, halve them now as well.
2. Prepare the Edamame:
If you’re using frozen edamame, thaw them by running under warm water or gently microwaving for a short time. Drain well so they don’t add extra water to the salad.
3. Combine the Salad Ingredients:
In a large bowl, add the sliced cucumbers, sweet peppers, onion, edamame, and cherry tomatoes if you chose to include them. Toss lightly to mix.
4. Make the Dressing:
In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), salt, and black pepper until well combined and smooth.
5. Dress the Salad:
Pour the dressing over the salad mixture. Gently toss everything together so all the veggies get a light, even coating of the dressing.
6. Add the Sesame Seeds:
Sprinkle the sesame seeds over the salad and toss lightly once more.
7. Let It Rest and Serve:
Allow the salad to sit at room temperature for about 10 minutes. This rest helps the flavors mingle. You can also refrigerate it briefly if you want it chilled before serving.
This refreshing salad is full of crisp, sweet, and tangy flavors—perfect as a light side dish or a healthy snack. Enjoy!
Can I Use Frozen Edamame Without Thawing?
It’s best to thaw frozen edamame before adding them to the salad to avoid excess moisture. You can quickly thaw them by running under warm water or microwaving for 30 seconds, then draining well.
Can I Substitute Rice Vinegar with Another Vinegar?
Yes! Apple cider vinegar or white wine vinegar work well as substitutes. Just use a slightly smaller amount since these can be a bit more acidic.
How Long Can I Store This Salad?
Store leftover salad in an airtight container in the fridge for up to 2 days. The cucumbers may start to soften over time, so it’s best enjoyed fresh or the day after.
Can I Prepare This Salad Ahead of Time?
You can prep the vegetables and dressing separately ahead of time. Toss everything together just before serving to keep the veggies crisp and fresh.
