I had to share this viral Cucumber Crunch Salad, with crisp cucumbers and sweet mini peppers brightened by bagel seasoning, chili crunch and ginger dressing, ready in five minutes and perfectly sweet, savory and spicy.
I found this Cucumber Sweet Pepper Salad on TikTok and I made it the minute I saw it. The crunch of English cucumbers with a scatter of Everything Bagel seasoning is weirdly addictive, like a snack that sounds fancy but is mad simple.
I gotta admit I kept sneaking bites, its one of those Snack Pepper Ideas that actually works, and people who love Cucumber Crunch Salad will get why. It looks effortless but every bite surprises you, salty, bright, a little tangy, kinda spicy in spots.
I didnt plan to make it again so soon but here we are.
Ingredients
- Cucumbers: super crisp mostly water low calories, fiber and cooling crunch everyone loves.
- Sweet mini bell peppers: sweet and crunchy, packed with vitamin C, add colorful sweetness.
- Everything Bagel seasoning: garlicky sesame pop, salty, boosts savory crunch and texture, very addictive.
- Chili crisp: spicy oil with crunchy bits, brings heat, umami and snackable texture, yum.
- Fresh ginger: zesty warm bite, slightly sweet, anti inflammatory benefits and brightens the dressing.
- Rice vinegar: mild tang, cuts richness, keeps salad lively and balances sweet notes.
- Toasted sesame oil: tiny amount, nutty aroma adds finish and depth, dont overdo it.
Ingredient Quantities
- 2 medium English cucumbers (about 1 pound total)
- 8 to 10 sweet mini bell peppers
- 2 tablespoons Everything Bagel seasoning
- 1 tablespoon chili crunch or chili crisp, more if you like it spicy
- 1 tablespoon freshly grated ginger
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon toasted sesame oil
- 2 tablespoons neutral oil like vegetable or avocado
- 1 teaspoon honey or maple syrup
- Kosher salt, pinch or to taste
- Freshly ground black pepper, pinch or to taste
- 1 teaspoon toasted sesame seeds, optional
How to Make this
1. Wash the cucumbers and mini peppers. Slice 2 medium English cucumbers into thin rounds about 1/8 inch thick (a mandoline makes this fast), and cut 8 to 10 sweet mini bell peppers into thin rings or matchsticks, removing seeds if you like less heat.
2. Put the sliced cucumbers and peppers in a large bowl, sprinkle a pinch of kosher salt over them, toss, and let sit 3 to 5 minutes to draw out excess water, then pat lightly with paper towel so the salad stays crunchy.
3. In a small bowl whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce or tamari, 1 teaspoon toasted sesame oil, 2 tablespoons neutral oil (vegetable or avocado), 1 teaspoon honey or maple syrup, 1 tablespoon freshly grated ginger, and 1 tablespoon chili crunch; taste and add more chili if you want it spicier.
4. Drain any liquid from the veggies, return them to the large bowl, pour the dressing over, and toss gently to coat everything evenly.
5. Sprinkle 2 tablespoons Everything Bagel seasoning over the dressed veggies and toss again; reserve a little seasoning if you want extra crunchy bits on top when serving.
6. Season with a pinch more kosher salt if needed and a little freshly ground black pepper to taste.
7. Let the salad sit 5 minutes so the flavors mingle, or chill 10 to 30 minutes for a colder, more developed flavor, but don’t let it sit too long or the cucumbers will get soggy.
8. Finish with 1 teaspoon toasted sesame seeds if using, and an extra spoonful of chili crunch on top if you like, then serve as a bright side or crunchy snack.
Equipment Needed
1. Cutting board, for slicing cucumbers and peppers (use a clean one, dont mix with raw meat)
2. Sharp chef’s knife, or paring knife for peppers — use what feels steady in your hand
3. Mandoline or vegetable slicer, optional but makes 1/8 inch rounds fast
4. Large mixing bowl, to toss, salt and let the veg sit
5. Small bowl plus a whisk or fork, to whisk the dressing together
6. Measuring spoons, for the vinegar, oils, honey and seasonings
7. Microplane or fine grater, for the fresh ginger
8. Colander or salad spinner, to drain the veggies so they stay crunchy
9. Paper towels or a clean kitchen towel, for patting dry before dressing
10. Tongs or a large spoon, for tossing and serving the salad
FAQ
Cucumber Sweet Pepper Salad (TikTok Viral Recipe) Substitutions and Variations
- English cucumbers: swap for Persian cucumbers, regular slicing cucumbers (peeled and seeded), Kirby pickling cucumbers sliced thin, or even thinly sliced zucchini if you want a milder flavor
- Sweet mini bell peppers: use regular bell peppers (red, orange or yellow) thinly sliced, sweet cubanelle peppers, or for crunch and color try carrot ribbons
- Everything Bagel seasoning: make a quick mix of sesame seeds + poppy seeds + dried minced onion + garlic powder + flaky salt, or use furikake, or just toasted sesame seeds with a pinch of sea salt
- Chili crunch / chili crisp: substitute sambal oelek or sambal mixed with a little neutral oil, sriracha (less crunchy), gochujang thinned with oil, or red pepper flakes heated briefly in oil
Pro Tips
1) Salt and press the cukes first, dont skip it. Let them sit a few minutes to bleed water, then squeeze or press between paper towels. You can even stack slices and press with a plate for a minute. It keeps the salad crunchy instead of soggy.
2) Taste and tweak the dressing as you go, dont just dump everything in. Start milder on the chili crunch and soy, then add more if you want heat or salt. If the dressing feels sharp add a tiny bit more honey or oil to smooth it out.
3) Keep texture alive by reserving some seasoning and chili crunch for the top. Toss most of the Everything Bagel mix in, but save a sprinkle to finish so you get crunchy bits not just flavor that’s absorbed.
4) If you need to make it ahead, store the veggies and dressing separately, and only dress right before serving. Or if you must dress early, chill it no more than 30 minutes and keep it loosely covered so the cucumbers dont go limp.
Cucumber Sweet Pepper Salad (TikTok Viral Recipe)
I had to share this viral Cucumber Crunch Salad, with crisp cucumbers and sweet mini peppers brightened by bagel seasoning, chili crunch and ginger dressing, ready in five minutes and perfectly sweet, savory and spicy.
4
servings
165
kcal
Equipment: 1. Cutting board, for slicing cucumbers and peppers (use a clean one, dont mix with raw meat)
2. Sharp chef’s knife, or paring knife for peppers — use what feels steady in your hand
3. Mandoline or vegetable slicer, optional but makes 1/8 inch rounds fast
4. Large mixing bowl, to toss, salt and let the veg sit
5. Small bowl plus a whisk or fork, to whisk the dressing together
6. Measuring spoons, for the vinegar, oils, honey and seasonings
7. Microplane or fine grater, for the fresh ginger
8. Colander or salad spinner, to drain the veggies so they stay crunchy
9. Paper towels or a clean kitchen towel, for patting dry before dressing
10. Tongs or a large spoon, for tossing and serving the salad
Ingredients
2 medium English cucumbers (about 1 pound total)
8 to 10 sweet mini bell peppers
2 tablespoons Everything Bagel seasoning
1 tablespoon chili crunch or chili crisp, more if you like it spicy
1 tablespoon freshly grated ginger
2 tablespoons rice vinegar
1 tablespoon soy sauce or tamari
1 teaspoon toasted sesame oil
2 tablespoons neutral oil like vegetable or avocado
1 teaspoon honey or maple syrup
Kosher salt, pinch or to taste
Freshly ground black pepper, pinch or to taste
1 teaspoon toasted sesame seeds, optional
Directions
- Wash the cucumbers and mini peppers. Slice 2 medium English cucumbers into thin rounds about 1/8 inch thick (a mandoline makes this fast), and cut 8 to 10 sweet mini bell peppers into thin rings or matchsticks, removing seeds if you like less heat.
- Put the sliced cucumbers and peppers in a large bowl, sprinkle a pinch of kosher salt over them, toss, and let sit 3 to 5 minutes to draw out excess water, then pat lightly with paper towel so the salad stays crunchy.
- In a small bowl whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce or tamari, 1 teaspoon toasted sesame oil, 2 tablespoons neutral oil (vegetable or avocado), 1 teaspoon honey or maple syrup, 1 tablespoon freshly grated ginger, and 1 tablespoon chili crunch; taste and add more chili if you want it spicier.
- Drain any liquid from the veggies, return them to the large bowl, pour the dressing over, and toss gently to coat everything evenly.
- Sprinkle 2 tablespoons Everything Bagel seasoning over the dressed veggies and toss again; reserve a little seasoning if you want extra crunchy bits on top when serving.
- Season with a pinch more kosher salt if needed and a little freshly ground black pepper to taste.
- Let the salad sit 5 minutes so the flavors mingle, or chill 10 to 30 minutes for a colder, more developed flavor, but don't let it sit too long or the cucumbers will get soggy.
- Finish with 1 teaspoon toasted sesame seeds if using, and an extra spoonful of chili crunch on top if you like, then serve as a bright side or crunchy snack.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 165kcal
- Fat: 12.4g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 6.3g
- Cholesterol: 0mg
- Sodium: 425mg
- Potassium: 288mg
- Carbohydrates: 11g
- Fiber: 2.3g
- Sugar: 6.8g
- Protein: 1.9g
- Vitamin A: 2409IU
- Vitamin C: 98.5mg
- Calcium: 27mg
- Iron: 0.79mg
