Viral Pepper And Cucumber Salad: Quick & Healthy Recipe
This viral pepper and cucumber salad is crisp, colorful, and bursting with zesty flavor. It’s a refreshing, low-carb, and Whole30-friendly side dish that’s perfect for healthy snacking, meal prep, or light lunches. Made in under 10 minutes using everyday ingredients, this salad delivers crunch, spice, and irresistible freshness.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2-4 servings
- Category: Salad
- Method: no-cook
- Cuisine: Fusion / Asian-Inspired
- Diet: Gluten Free
Ingredients
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6–7 mini bell peppers, sliced into thin rings (about 150g)
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5 mini cucumbers, sliced (about 300g)
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2 tablespoons coconut aminos
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
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1 teaspoon chili crunch or chili oil
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Pinch of salt
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Everything But The Bagel Seasoning, to taste
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Optional Add-ons:
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Sliced green onions
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Crushed red pepper flakes
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Toasted sesame seeds
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Instructions
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Prep the veggies: Wash and slice mini cucumbers into thin rounds. Cut bell peppers into rings, removing any seeds.
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Combine in a bowl: Place all sliced vegetables in a large mixing bowl.
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Make the dressing: In a small bowl, whisk coconut aminos, rice vinegar, sesame oil, and chili oil together.
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Toss the salad: Drizzle the dressing over the veggies and gently mix until evenly coated.
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Season: Sprinkle with salt and Everything But The Bagel Seasoning. Add optional toppings like green onions or sesame seeds.
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Serve or chill: Enjoy immediately, or refrigerate for 15–30 minutes for enhanced flavor.
Notes
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Use fresh, crisp veggies for the best texture.
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Chill before serving for a deeper flavor.
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Adjust chili oil based on your spice preference.
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Best enjoyed within 24–48 hours for optimal crunch.
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You can substitute soy sauce for coconut aminos but reduce added salt accordingly.