Viral Cucumber Pepper Salad Recipes

This is that snappy, crunchy cucumber-and-pepper salad you keep seeing everywhere — the one that’s half snack, half therapy. It’s cold, juicy, tangy, a little spicy, and it eats like chips but somehow… it’s vegetables. We slice a pile of mini sweet peppers and cucumbers and toss them in a garlicky soy-vinegar situation with chili crisp and toasted sesame. Ten minutes, a cutting board, and boom — the bowl somehow empties itself.

My husband calls this the bottomless bowl salad because every time I set it down, he just keeps “tidying up” the edges with his fork until it’s mysteriously gone. The kiddo picks out the cucumber moons and dunks them in the dressing like she’s at a fancy spa and I’m not standing there in socks trying to remember where I put the sesame seeds. We make it on Sundays for meal prep and again on Wednesdays when we realize we ate it all already.

How to Make It

Grab 4–5 Persian cucumbers (or 1 English one) and slice them into thick-ish coins or half-moons — not paper thin or they water out. Toss them in a big bowl with a heaping pile of sliced mini sweet peppers (about 12–14, or use 2–3 bell peppers if that’s what’s chilling in your crisper). Add 2 chopped green onions because they make everything taste finished.

Dressing time: in a jar, shake up 2 tablespoons soy sauce (tamari if gluten-free), 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1–2 tablespoons chili crisp (or 1 teaspoon red pepper flakes + 1 teaspoon neutral oil), 1 small grated garlic clove, and 1–2 teaspoons honey or sugar. Taste. If it smacks you in the face with salt, add a splash of water or a little more vinegar. If it’s too shy, add a pinch of salt.

Pour the dressing over the veg, toss, and shower with a tablespoon of toasted sesame seeds. If you’re a crunch gremlin like me, throw on a handful of crushed roasted peanuts. Let it hang out for 5–10 minutes to mingle. Eat cold, preferably out of the big bowl, ideally standing at the counter like a gremlin. No regrets.

✔Ingredient Notes

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– Persian cucumbers: Thin-skinned and crunchy — no peeling needed. English cucumbers work; just scrape big seeds if they’re watery.
– Mini sweet peppers: The color pop! Bell peppers totally fine. Avoid mushy ones; they taste tired.
– Soy sauce/tamari: Base of the umami. Tamari if gluten-free. Coconut aminos makes it sweeter; dial back the honey.
– Rice vinegar: Clean, punchy acidity. White wine vinegar in a pinch. Balsamic… nope, too sweet and moody.
– Toasted sesame oil: Little bottle, big personality. Add at the end so it doesn’t dominate.
– Chili crisp or red pepper flakes: Chili crisp = texture + heat. If using flakes, add a drizzle of neutral oil for that clingy vibe.
– Garlic: One clove is plenty. Raw garlic is bossy; grate it fine so no one bites a chunk and files a complaint.
– Honey or sugar: Just enough to balance the salt and heat. Maple works; agave too. Don’t overdo it — this isn’t dessert.
– Green onions: Bright little zips of flavor. Red onion is okay, but soak slices in cold water for 10 min so it’s not too shouty.
– Sesame seeds/peanuts: Texture party. Toast the seeds; crush the peanuts. Skip if allergic — sunflower seeds are cute here.

✔Recipe Steps

1. Slice cucumbers into thick coins or half-moons; add to a large bowl.
2. Core and thinly slice mini sweet peppers (or bell peppers); add to bowl with chopped green onions.
3. Whisk or shake together soy sauce, rice vinegar, sesame oil, chili crisp, garlic, and honey/sugar.
4. Taste dressing and adjust salt, sweetness, or heat to your liking.
5. Pour dressing over veg; toss well and sprinkle with toasted sesame seeds (and peanuts if using).
6. Rest 5–10 minutes for flavors to mingle; serve cold.

What to Serve It With

– Sticky rice bowls with rotisserie chicken or tofu.
– Grilled salmon, shrimp skewers, or a smash burger (yes, really).
– Cold soba noodles or leftover lo mein for a fridge-clean-out miracle.
– Crunchy topper for grain bowls, wraps, or even tacos. I said what I said.

✔Tips & Mistakes

– Don’t slice too thin. Paper-thin cucumbers turn weepy fast.
– Salt check: Your soy brand matters. Start light, then adjust.
– Let it rest a few minutes. Big payoff for minimal patience.
– If it tastes flat, add a squeeze of lime or another splash of vinegar.
– Too spicy? Add more cucumber and a drizzle of honey. Fixed.

✔Storage Tips

Pop leftovers in a lidded container and keep in the fridge up to 3 days. It gets a little juicier on day two (in a good way), so spoon some of that tangy puddle over rice or noodles. Eat it cold straight from the container for breakfast if you want. I do. Zero shame, maximum crunch.

✔Variations and Substitutions

– Swap the heat: Chili crisp ↔ red pepper flakes + neutral oil; or go gochujang for sweet heat.
– Make it sweet-savory: Honey ↔ sugar ↔ maple syrup — all fine. Start small.
– Gluten-free: Tamari or coconut aminos (reduce the sweetener a touch with aminos).
– Add protein: Shredded rotisserie chicken, baked tofu, or edamame to make it lunch.
– Herb it up: Cilantro, mint, or Thai basil. Just a handful — don’t make it a garden.
– Nut-free crunch: Toasted sunflower or pumpkin seeds work great.
– Extra veg: Shaved carrots or snap peas. Tomatoes… meh, they water it down.

Frequently Asked Questions

Viral Cucumber Pepper Salad Recipes

Crunchy cucumbers and sweet peppers tossed in a zesty chili-crisp vinaigrette with lime, soy, and toasted sesame. Bright, refreshing, and ready in minutes.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cup mini cucumbers thinly sliced
• ▢ 3 cup sweet mini peppers thinly sliced, seeds removed
• ▢ 0.5 cup red onion very thinly sliced
• ▢ 0.5 cup fresh cilantro roughly chopped
• ▢ 0.5 cup green onions thinly sliced
• ▢ 0.5 cup feta cheese crumbled, optional
• ▢ 3 tbsp rice vinegar
• ▢ 2 tbsp fresh lime juice
• ▢ 1 tbsp low-sodium soy sauce
• ▢ 1.5 tbsp chili crisp adjust to heat preference
• ▢ 1 tbsp toasted sesame oil
• ▢ 1.5 tbsp extra-virgin olive oil
• ▢ 1 tbsp sesame seeds toasted
• ▢ 2 clove garlic minced
• ▢ 0.75 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tbsp honey
• ▢ 1 tsp everything bagel seasoning optional

Instructions

Preparation Steps

• Add sliced cucumbers, sweet peppers, red onion, cilantro, and green onions to a large mixing bowl.
• In a small bowl, whisk together rice vinegar, lime juice, soy sauce, chili crisp, sesame oil, olive oil, honey, garlic, salt, and black pepper until emulsified.
• Pour the dressing over the vegetables. Add sesame seeds and everything bagel seasoning, then toss until evenly coated.
• Let the salad rest for 10 minutes to lightly marinate and mingle the flavors.
• Taste and adjust seasoning. Top with crumbled feta if using and serve chilled or at room temperature.

Notes

For extra crunch, add 1.0 cup crushed roasted peanuts or serve with crispy wonton strips. This salad keeps well refrigerated for up to 2 days; toss again before serving.