Description
A refreshing and vibrant salad combining cucumbers and bell peppers, enhanced with chili crisp oil and sesame dressing, perfect for a light meal or snack.
Ingredients
Scale
- 3–4 mini cucumbers sliced
- 6–7 mini bell peppers (orange, red, yellow) sliced
- 2 tablespoons chili crisp oil (I use Fly By Zing)
- 1/4 cup Ginger Sesame Dressing (I used Braggs)
- 2 1/2 teaspoons Everything But The Bagel Seasoning (add more to taste)
Instructions
- Slice the cucumbers and bell peppers into thin circles.
- Add all ingredients to a large bowl and combine.
- Chill for 30 minutes before serving.
- This salad lasts up to 4 days in the refrigerator.
- OPTIONAL: Serve over 1 cup of cottage cheese if not dairy-free for a high-protein snack!
Notes
- For an added crunch, consider tossing in some chopped nuts or seeds.
- This salad is great as a side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg