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Sesame Bell Pepper and Cucumber Salad

Sesame Bell Pepper and Cucumber Salad

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lace them in a large salad bowl.

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  • Make the Dressing:
    In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey/maple syrup. Taste and adjust the seasoning. Add red pepper flakes if you like a spicy kick.
  • Combine:
    Pour the dressing over the sliced vegetables. Toss everything gently to coat the veggies evenly.
  • Top It Off:
    Sprinkle toasted sesame seeds and sliced green onions on top. Garnish with fresh herbs if desired.
  • Chill and Serve:
    For best results, let the salad sit in the fridge for about 10–15 minutes before serving to allow the flavors to meld.

    • 🌟 Why You’ll Love This Salad:

    • Super Crunchy & Fresh: Raw bell peppers and cucumber offer irresistible texture.
    • Low-Calorie, High Flavor: Great for clean eating without sacrificing taste.
    • Quick to Make: Ready in under 15 minutes—perfect for busy days.
    • Versatile: Serve as a side dish, light lunch, or meal prep staple.
    • Customizable: Add shredded carrots, snap peas, or even a handful of edamame for more variety.

    🍽️ Serving Suggestions:

    • Pair with grilled chicken, salmon, or tofu.
    • Add to rice bowls or lettuce wraps for an Asian-fusion twist.
    • Serve alongside noodles or dumplings for a complete meal.

    Final Thoughts

    This Sesame Bell Pepper and Cucumber Salad is a celebration of crunch, color, and simplicity. With minimal ingredients and maximum flavor, it’s proof that healthy eating can be both effortless and exciting. Whether you’re whipping it up for a quick weekday meal or impressing guests at a summer cookout, this salad is guaranteed to brighten up your plate—and your palate.

    Would you like a printable version of the recipe or nutrition facts per serving?