Crunchy, colorful and a kick of spice! You won't be able to get enough of the viral cucumber pepper salad.
If you're looking for a fresh, crunchy salad that's packed with texture and flavor, this cucumber pepper salad is one you'll make on repeat. Like my Lemon Herb Snap Pea Salad and my Rainbow Edamame Salad, this one has no boring leafy greens and is dressed in chili crisp. Unconventional, but the BEST combination of salt, heat, acid and freshness.
This recipe was inspired by the viral cucumber pepper salad by Rachael Kirkconnell that took over TikTok a few years ago, but I've given it a dietitian-approved twist by adding edamame for plant-based protein and healthy fats to make it more satisfying.
Why This Recipe Is Dietitian Approved
- Meal prep friendly. Unlike salads made with leafy greens, this cucumber pepper salad stays crisp and crunchy for days, making it perfect for meal prep, lunches, or prepping ahead for gatherings.
- Packed with nutrients. Cucumbers, bell peppers, and edamame provide fiber, vitamins, and minerals, while the edamame also adds plant-based protein to help make this salad more satisfying.
- A delicious way to enjoy seasonal produce. Summer cucumbers and peppers are at their best, and this salad is an easy, fresh way to make the most of them.
Ingredients, Swaps, & Tips
Mini cucumbers: Mini cucumbers are extra crisp, slightly sweeter than regular cucumbers, and have fewer seeds, making them perfect for a crunchy salad.
Mini bell peppers: Add natural sweetness, vibrant color, and plenty of crunch. Use a mix of colors for the prettiest salad!
Edamame: Adds plant-based protein and fiber to make this salad more satisfying. I use shelled, frozen edamame that's been thawed before adding it to the salad.
Feta cheese: Brings a salty, tangy bite that pairs perfectly with the fresh vegetables. I recommend buying feta packed in brine for the best flavor and texture.
Green onions: Add a mild onion flavor.
Sesame seeds: A simple finishing touch that adds a subtle nutty flavor and a little extra crunch.
Chili crunch: My favorite ingredient in this salad! It adds crunch, heat, and so much flavor. If you're sensitive to spice, simply use a little less.
Dressing: Rice vinegar, sesame oil, olive oil, soy sauce, honey and fresh ginger create a savory dressing that ties everything together.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a mason jar, combine dressing ingredients and shake until fully combined.
- In a large bowl add mini cucumber sliced, pepper sliced, edamame beans and green onions.
- Top with sesame seeds, feta cheese and chili crunch.
- Pour the dressing over the salad and toss to combine.
Substitutions
Gluten Free
To make this cucumber pepper salad gluten-free, simply swap the soy sauce for tamari or your favorite gluten-free soy sauce alternative.
Dairy Free
Replace the feta with your favorite dairy-free feta alternative. Violife makes a great one!
Nut Free
This cucumber pepper salad is naturally nut-free. Just be sure to use a chili crisp that doesn't contain nuts.
Variations
Chili crunch: Add some sriracha sauce into the dressing and a few chili flakes into the salad. If you're not a fan of spice, omit the chili crunch.
Mini cucumbers and peppers: If you can't find the mini size, regular sized will work as well. Use 1 full English cucumber, quartered and 2 bell peppers, thinly sliced.
Equipment
Storage
Store this cucumber pepper salad in an airtight container in the refrigerator for up to 4 days. Because there are no leafy greens, it stays crisp and crunchy, making it perfect for meal prep.
Top Tip for the Perfect Dressing
Taste the dressing before pouring it over the salad. Everyone's taste preferences are different, so don't be afraid to adjust it to your liking. Add a little more honey for sweetness, soy sauce for extra saltiness, fresh ginger for more kick, or salt and pepper to taste.
Frequently Asked Questions
I would add some quinoa or crackers if you're eating it as a meal for added carbohydrates.
Yes, I would choose a sesame ginger salad dressing to match the flavor profiles. I like the salad dressings from Farm Boy or President's Choice.
Chili crunch is similar to a chili crisp or chili oil. It's a spicy condiment popular in Asian cuisines that has a mixture of chili and other ingredients (shallots, onions, garlic, etc.) in oil. You can find it at any Asian grocery store!
It depends on the amount of chili crunch you add, so scale it up or down. Using just 1 teaspoon of chili crunch is enough to give it a small kick, but not burn your tongue off.
I love it with some rice and teriyaki salmon bites! It's also delicious as a topping in any power bowl.
More Salad Recipes
As a dietitian I'm also a salad lover but no boring salads here! Here are more flavor-packed recipes to try:
- Honey Mustard Broccoli Crunch Salad
- Easy Burrata Caprese Salad
- Chopped Mediterranean Cucumber Salad
- Thai Chopped Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this cucumber pepper salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Cucumber & Bell Pepper Salad (With Edamame)
Ingredients
For the salad:
- 6 mini cucumbers sliced, about 4 cups
- 12 mini peppers sliced and deseeded, about 2.5 cups
- 2 cups edamame beans
- 2 green onions sliced thinly
- 2 tablespoon sesame seeds
- ¼ cup feta cheese crumbled
- 1 teaspoon chili crunch optional
For the dressing:
- ⅓ cup olive oil
- 1 tablespoon sesame oil
- 2 tablespoon rice vinegar
- 1 teaspoon fresh ginger
- 3 tablespoon soy sauce
- 1 tablespoon honey
Instructions
- In a large bowl add mini cucumber sliced, pepper sliced, edamame beans and green onions. Top with sesame seeds, feta cheese and chili crunch.
- In a mason jar combine dressing ingredients and shake until fully combined.
- Pour the dressing over the salad and toss to combine.
Jayne Emms says
I have made the viral cucumber and bell pepper salad many times, but this week I made it with the changes you have made and I’m never going back! The addition of edamame means I’m getting protein in my favourite salad and the feta gives it a salty, creamy kick. Love it!
Kim says
Do I cook/steam the edamame beans first?
Nicole Addison says
Just defrost them! I usually buy frozen unshelled edamame beans so I just pop them in the microwave!
Kim says
Thank you!!
BW says
This was delicious. Easy to make with simple yummy ingredients. I made it ahead of time and took it camping and it lasted two days … it would have been good the third day but we ate it all 😉
Jordan says
This recipe was very easy to make and very nutritional. It was not soggy as she mentions, and last for a few days. It was very easy to find the ingredients. I also like how she had answers about where you could find ingredients if it wasn’t an ingredient you shop for often. Thanks for sharing!
Bran says
This is such a cool twist on the original!