Cucumber and Pepper Salad
We all have that salad recipe we keep coming back to—the one that somehow feels fresh every single time. Let me introduce you to my current obsession, the Cucumber and Pepper Salad with sweet & creamy sesame dressing. It’s loaded with crisp cucumbers, sweet mini peppers, quinoa, edamame, and chili crunch oil.
Ingredients
- 1 Bag Baby Peppers
- 2 English Cucumbers
- 1 Bag Edamame shelled
- 1 Cup Quinoa cooked
- 5 Green Onions chopped
- 1 Bunch Cilantro chopped
- 1 Tablespoon Chili Crunch
Dressing
- 1/2 Cup Tahini
- 1/2 Cup Honey
- 1/4 Cup Apple Cider Vinegar
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Instructions
- Prep the veggies: Wash the mini cucumbers and baby bell peppers thoroughly. Slice the mini cucumbers into thin rounds or half-moons, depending on your preference. Cut the mini bell peppers into small strips or bite-sized pieces. Set aside.
- Rinse 1 cup of quinoa under cold water. Cook according to package instructions, typically using a 2:1 water-to-quinoa ratio. Once cooked, fluff with a fork and let it cool to room temperature.
- If using frozen shelled edamame, steam them in the microwave. Drain and let cool before adding to the salad. Finely chop the cilantro and slice the green onions thinly. Set these aside—they’ll add a pop of freshness to the salad.
- In a medium-sized bowl, whisk together the tahini, honey, apple cider vinegar, salt, and pepper. The mixture should be creamy and smooth. If it’s too thick, gradually add a tablespoon of water at a time until it reaches your desired consistency.
- In a large mixing bowl, combine the sliced cucumbers, bell peppers, cooked quinoa, edamame, green onions, and cilantro. Pour the dressing over the top and gently toss everything together to ensure an even coating.
- Add a tablespoon of chili crunch oil to the salad, either mixed in for heat throughout or drizzled on top for a burst of flavor.