First Step: Prepare the Dressing: Start by gathering all the dressing ingredients: ¼ cup tahini, ¼ cup unseasoned rice vinegar, 1 ½ tablespoons tamari or soy sauce, 1 ½ tablespoons maple syrup, 2 teaspoons toasted sesame oil, 1 large clove garlic minced, 1-inch knob fresh ginger peeled and minced, and a pinch of black pepper. Blend them together in a bowl or blender until smooth and creamy this takes about 2 minutes and sets the stage for your Cucumber Pepper Salad. For low-calorie preferences, swap maple syrup with a smaller amount of honey if you have it on hand, ensuring the dressing stays light and flavorful.

Second Step: Slice the Vegetables: Next, wash and slice 4 mini cucumbers and 10 mini sweet peppers into thin, even pieces for the best crunch aim for about ¼-inch slices to make them easy to eat. If your cucumbers have lots of seeds, cut them in half and scoop out the seeds to avoid excess water, which helps keep your Cucumber Pepper Salad crisp. You can switch to English or Persian cucumbers here if that’s what you have, adjusting the quantity to 2-3 for smaller varieties to meet your needs while keeping the salad vegan-friendly.

Third Step: Combine the Ingredients: In a large bowl, add the sliced cucumbers and sweet peppers together for a colorful mix. Pour in ¼ cup of the prepared dressing, along with ½ tablespoon savory seed and spice blend and 1 teaspoon chili crisp, then toss everything gently to coat evenly this step takes just a minute or two. If you’re aiming for a milder version, skip or reduce the chili crisp to suit dietary preferences, making your Cucumber Pepper Salad adaptable without losing its fresh vibe.

Fourth Step: Adjust and Mix: Taste the salad and add more seasoning, chili crisp, or dressing as needed to balance the flavors stir well to ensure everything is combined. If you want to include optional add-ins like chopped parsley or diced avocado, mix them in now for extra texture, but do it gently to prevent sogginess. This Cucumber Pepper Salad step is perfect for customizing, such as using gluten-free tamari if you’re watching for that, and the whole process stays quick and straightforward.

Fifth Step: Refrigerate for Flavor: For enhanced taste, pop the bowl in the fridge for 20 to 30 minutes to let the flavors meld together, which makes your Cucumber Pepper Salad even more refreshing. This resting time is optional but recommended, as it helps the dressing soak in without making things too soft store it covered to keep it fresh. Adapt for meal prep by holding back some dressing if you’re meal-prepping, ensuring the veggies stay crisp for diet-conscious plans.

Final Step: Serve and Enjoy: Once ready, give the salad a final toss and serve it chilled as a side or light meal, pairing it with grilled proteins or plant-based dishes for versatility. It serves 4 people perfectly, so dish it out right away to enjoy the crunch add a sprinkle of fresh herbs if you like for a fun twist. For an internal link, try serving alongside (for example) a tangy pasta salad to make your meal complete and full of flavor.