I recently made this Viral Cucumber & Bell Pepper Salad Recipe after seeing it everywhere, and I completely understand the hype now. The first bite was crisp, tangy, slightly sweet, and incredibly refreshing.

I loved how simple the ingredients were, yet the flavors tasted bold and layered. It took me just minutes to toss together, but it felt like something I’d order at a trendy café. If you’re craving a crunchy, flavor-packed salad that’s light yet satisfying, this is the one to try.

Ingredients

4 mini cucumbers, thinly sliced – Extra crisp and less watery than large cucumbers, no peeling needed.
1 cup mini sweet bell peppers, thinly sliced – Adds natural sweetness, crunch, and vibrant color.
2 tablespoons rice vinegar – Provides a mild, balanced tang without overpowering the salad.
1 tablespoon coconut aminos (or low-sodium soy sauce) – Brings savory umami depth; coconut aminos are slightly sweeter and gluten-free.
1 teaspoon sesame oil – Adds a rich, nutty aroma that enhances overall flavor.
1–2 teaspoons maple syrup or honey – Balances the acidity with gentle sweetness.
1 teaspoon chili crisp or red pepper flakes – Adds heat and a subtle garlic-infused kick.
1 tablespoon sesame seeds – Gives extra crunch; lightly toast for deeper flavor.
1–2 green onions, thinly sliced – Adds freshness and mild onion flavor.
Optional: 1 tablespoon everything bagel seasoning – Boosts savory, garlicky notes for extra flavor.

Note: This recipe serves 2–3 people as a side dish. Double the ingredients if serving a crowd.

Variations

This viral cucumber & bell pepper salad is easy to customize based on dietary needs or flavor preferences.

For a sugar-free option, skip the maple syrup and use a small pinch of monk fruit sweetener instead. The peppers already add natural sweetness.
To make it soy-free, stick with coconut aminos rather than soy sauce. It keeps the same savory depth without gluten or soy.
If you love bold flavors, add thinly sliced red onion or a spoonful of grated fresh ginger. Both add extra zing.
For protein, toss in edamame, grilled chicken, or cubed tofu. I’ve tried it with baked salmon on top, and it turns into a full meal.
If you enjoy creamy salads, stir in a tablespoon of Greek yogurt or mashed avocado for a richer texture.

Cooking Time

This is a no-cook recipe, which makes it perfect for busy days.

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes

Equipment You Need

Sharp knife – For thin, even slicing of cucumbers and peppers.
Cutting board – To prep all vegetables safely and efficiently.
Medium mixing bowl – To toss everything together evenly.
Small bowl or jar – For whisking or shaking the dressing ingredients.
Measuring spoons – To keep flavors balanced and precise.

How to Make Viral Cucumber & Bell Pepper Salad Recipe?

This salad comes together quickly and easily. The key is slicing everything thinly and evenly so the flavors coat each bite perfectly.

Step 1: Slice the Vegetables

Thinly slice the mini cucumbers into rounds. Then slice the mini sweet bell peppers into thin strips, removing any seeds.

Try to keep all pieces about the same thickness so they absorb the dressing evenly. Thin slices also make the salad easier to eat and more visually appealing.

Add the sliced vegetables to a large mixing bowl.

Step 2: Prepare the Dressing

In a small bowl or jar, combine rice vinegar, coconut aminos (or soy sauce), sesame oil, and maple syrup. Add chili crisp or red pepper flakes if using.

Whisk or shake well until fully combined. The dressing should taste slightly tangy, lightly sweet, and savory.

Adjust sweetness or spice to your liking before pouring it over the salad.

Step 3: Toss Everything Together

Pour the dressing over the sliced cucumbers and peppers. Toss gently but thoroughly to coat every piece.

Add sliced green onions and sesame seeds, then toss again. If using everything bagel seasoning, sprinkle it in at this stage.

Make sure the vegetables are evenly coated so every bite is flavorful.

Step 4: Let It Marinate Briefly

While you can eat it immediately, I like to let the salad sit for about 10–15 minutes. This allows the vegetables to soak up the dressing.

The cucumbers soften slightly while still staying crisp. The flavors become more balanced and blended.

Give it one last toss before serving.

Additional Tips for Making This Recipe Better

After making this salad a few times, I’ve picked up a few tricks that really elevate it.

I always salt the cucumbers lightly and let them sit for 5 minutes before mixing. Then I pat them dry. This keeps the salad from getting watery.
I prefer to toast the sesame seeds in a dry pan for 2–3 minutes. It deepens the nutty flavor so much.
If I’m serving this at a party, I slice everything extra thin for a delicate texture.
I taste the dressing before mixing because sometimes I want it spicier or slightly sweeter depending on the peppers.
I don’t skip the sesame oil. Even a small amount makes a huge difference in aroma and overall flavor.

How to Serve Viral Cucumber & Bell Pepper Salad Recipe?

Serve it chilled as a refreshing side dish for grilled meats or seafood. It balances heavier meals beautifully. I love serving it alongside rice bowls or noodle dishes for added crunch.

It also works well inside lettuce wraps or as a topping for tacos. For presentation, use a shallow serving bowl and sprinkle extra sesame seeds and green onions on top. A drizzle of chili crisp right before serving adds color and shine.

Nutritional Information

This salad is light yet satisfying, making it perfect for a healthy side dish.

Calories: Approximately 110–130 per serving
Protein: 2–3 grams
Carbohydrates: 14–16 grams
Fat: 5–6 grams

Values may vary depending on the sweetener and sauce used.

Make Ahead and Storage

Storing

Store leftovers in an airtight container in the refrigerator. It stays fresh for up to 2 days. The vegetables may soften slightly but remain flavorful.

Freezing

I don’t recommend freezing this salad. Cucumbers have high water content and will become mushy once thawed.

Reheating

This salad is meant to be served cold or at room temperature. There’s no need to reheat it. Just give it a quick toss before serving again.

Why You’ll Love This Recipe?

This salad checks all the boxes for flavor, ease, and versatility.

It’s incredibly quick to make. You can prep it in under 10 minutes with no cooking required.
The flavor is bold yet refreshing. Tangy, sweet, savory, and slightly spicy all in one bite.
It’s customizable for different diets. Easily make it gluten-free, dairy-free, or sugar-free.
It works as a side or a main. Add protein and turn it into a complete meal.
It’s perfect for meal prep. I love having a bowl ready in the fridge for easy lunches.

If you’re looking for a crunchy, vibrant, and totally addictive salad, this viral cucumber & bell pepper salad recipe deserves a spot in your weekly rotation. Once I made it, it instantly became one of my go-to fresh sides—and I have a feeling it will become yours too.

Ash Tyrrell