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Viral Cucumber & Bell Pepper Salad Recipe
Ash Tyrrell

Viral Cucumber & Bell Pepper Salad Recipe

I recently made this viral cucumber & bell pepper salad 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
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Total Time 10 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.