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–+ servings
herbs, cucumber, carrots, onion and peppers thinly sliced and tossed in large mixing bowl.
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5 from 2 votes

Cucumber Bell Pepper Salad

Light, crunchy, crisp and full of fresh flavors I love. This No Lettuce Cucumber and Bell Pepper Salad has made its way across the Internet and for a good reason. Simple ingredients, easy to make, healthy and OH so tasty.
Prep Time15 minutes
Total Time15 minutes
Course: lunch, Side Dish
Cuisine: Asian
Diet: Vegetarian
Servings: 4
Calories: 195kcal
Author: Courtney Paige

Equipment

  • mandolin slicer
  • knife and cutting board
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Ingredients

Dressing

  • 1/4 cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 lime juiced

Salad

  • 2 large carrots peeled
  • 9 mini bell peppers
  • 5 mini cucumbers
  • 1 small jalapeno optional
  • 1/2 small white onion
  • 3 stalks green onions
  • 1 cup fresh herbs at least 1/2 mint + fresh dill, cilantro, fresh parsley, etc

Instructions

  • In a large mixing bowl, whisk together all of the dressing ingredients until combined: sweet chili sauce, soy sauce, rice wine vinegar, olive oil, honey, and lime juice.
    dressing for cucumber and pepper salad in speckled mixing bowl.
  • Using a mandolin slicer, thinly slice all the vegetables: cucumbers, mini peppers (I like to remove the seeds inside prior), jalapeño, white onion, and carrots.
  • Use a knife and cutting board to finely chop the fresh mint (stems removed) and green onion into small pieces.
  • Add veggies and herbs to the bowl with the dressing and toss everything together until the veggies are coated.
    herbs, cucumber, carrots, onion and peppers thinly sliced in large mixing bowl.
  • Give it a taste test and tweak as needed (too bitter? add more honey, want a stronger kick? Add more jalapeño or a spoonful of gouchugang or sriracha). Enjoy!!

Video

Notes

Serve on a bed of cottage cheese!
Store in an airtight container for up to 3 days.
Pro tip: Salt your cucumbers and let them sit before adding to the salad. This’ll dry out some of the extra moisture which will be particularly helpful if you’re planning to meal prep this salad.
 

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 627mg | Potassium: 613mg | Fiber: 4g | Sugar: 18g