Easy Cucumber Pepper Salad (Gluten-Free, Vegan)

Refreshing Summer Salad for Your BBQ Party

Get ready for your favorite summer salad! A simple vegetable salad made with fresh cucumbers and sweet bell peppers tossed in a light dressing, this cucumber and sweet bell pepper salad is sure to be big hit during the warmer months.

Unlike leafy green salads that can wilt quickly, this cucumber-based salads stays crisp and refreshing, with the natural crunchy texture from fresh cucumbers and bell peppers, as well as the sweetness of the peppers making it ideal for gatherings and make-ahead meals.

Why You’ll Love this Recipe:

• Simple Ingredients: You just need a handful of ingredients for this cucumber pepper salad recipe, all of which are easily accessible at the local grocery store (nothing fancy required!).
• Super Easy to Make: All you need is just 10 minutes of hands-on prep and another 10 minutes of chilling time and violà! You’ve got this refreshing summer cucumber salad ready in no time at all!
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that perfect side dish is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a vegan diet, can enjoy this healthy cucumber salad without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this cucumber and pepper salad recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Cucumbers: I recommend using Persian cucumbers (mini cucumbers), as they have fewer seeds and a crunchier texture than other cucumbers, which holds up better in the dressing. However, if you only have regular sized cucumbers, slice the cucumbers thinly and then cut each slice into quarters.
• Bell Peppers: I used mini bell peppers for the small size and because I like how it looks visually when the mini peppers are cut. However, if you don’t have mini bell peppers, you can use regular bell peppers instead, just make sure to cut the peppers into small pieces.
• Olive Oil: For the best flavor, make sure to use extra virgin olive oil.
• Soy Sauce: I used gluten-free soy sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
• Rice Vinegar: I used rice vinegar for acidity, but you can also use white wine vinegar or red wine vinegar if you prefer.
• Sesame Oil: Sesame oil gives the dressing a nice Asian-inspired touch, so definitely don’t leave it out!
• Maple Syrup: I used maple syrup to add some natural sweetness. However, you may also use another liquid sweetener such as honey or agave nectar. If you are diabetic or insulin-resistant, I recommend using maple-flavored lakanto monkfruit syrup.
• Garlic & Ginger: For the best results, make sure to use freshly minced garlic and freshly grated ginger. You’ll definitely love the flavor.
• Ground Black Pepper: Black pepper adds a kick of heat and spice to the dressing. Feel free to add more or less of it depending on how much heat you can take.
• Everything Bagel Seasoning: I like adding a sprinkle of everything bagel seasoning for extra flavor, but if you don’t have it, you can also make your own with sesame seeds, poppy seeds, dried garlic, dried onion and flaky salt.

How to Make Cucumber Pepper Salad

Slice Vegetables: Slice the mini cucumbers and mini bell peppers into rounds and add to a large bowl.

Combine Dressing Ingredients: In a separate bowl, combine the olive oil, gluten-free soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, grated fresh ginger and ground black pepper.

Dish by Dish Tips:

• Chill Before Serving: Make sure to chill this cucumber bell pepper salad before you serve it. If you’re short on time, even just chilling it for 10 minutes will make a difference.
• Optional Add-Ins: Feel free to add other veggies such as sliced red onion, cherry tomatoes, green onions, fresh parsley, or even creamy avocado.
• Serve With: This salad goes well with grilled salmon, grilled chicken, crab cakes, or salmon patties.
• Prefer a Different Vinaigrette? If you’re not into Asian flavors such as sesame oil, soy sauce, garlic and ginger, you can make a simple vinaigrette instead (balsamic vinegar, olive oil and salt).
• Add Some Heat: If you want even more heat, feel free to add a sprinkle of dried red pepper flakes.

Other Cucumber and Bell Pepper Recipes to Make:

• Cabbage Cucumber Salad (Gluten-Free, Vegan)
• Easy Cucumber Roll Ups (Gluten-Free)
• Easy Stuffed Peppers (Gluten-Free, Dairy-Free)

Gluten-Free Salad Recipes You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Easy Cucumber Pepper Salad (Gluten-Free, Vegan)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Felicia Lim
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian

Print Recipe

Pin Recipe

Description

This refreshing cucumber pepper salad is crisp, colorful, and packed with fresh flavor. Made with crunchy cucumbers, sweet bell peppers, and a simple and tasty Asian-inspired vinaigrette, it’s an easy side dish that comes together in minutes. Naturally gluten-free and vegan, this salad is perfect for summer barbecues, potlucks, picnics, or as a light side for weeknight dinners.

---

Ingredients

Scale 1x2x3x

For the Salad:

• 4 mini cucumbers
• 5 mini bell peppers (mix of red, yellow, orange and green)

Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons gluten-free soy sauce
• 1 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon maple syrup
• 2 fresh garlic cloves, minced
• 1/2 tablespoon fresh ginger, grated
• 1/4 teaspoon ground black pepper

For Garnish:

• 2 tablespoons everything bagel seasoning

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice Vegetables: Slice the mini cucumbers and mini bell peppers into rounds and add to a large bowl.
2. Prepare Dressing: In a separate bowl, combine the olive oil, gluten-free soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, grated ginger and ground black pepper.
3. Whisk to Combine: Whisk vigorously with a whisk or fork until the dressing is thick and well mixed.
4. Pour Dressing Over Veggies: Pour the dressing over the vegetables and sprinkle with everything bagel seasoning.
5. Toss to Coat: Toss well to coat. For best results, refrigerate for 10 to 15 minutes before serving to let the flavours develop.

Notes

Cucumbers: I recommend using mini cucumbers, as they have fewer seeds and a firmer texture than regular cucumbers, which holds up better in the dressing. However, if you only have regular sized cucumbers, slice the cucumbers thinly and then cut each slice into quarters.

Bell Peppers: I used mini bell peppers for the small size and because I like how it looks visually when the mini peppers are cut. However, if you don’t have mini bell peppers, you can use regular bell peppers instead, just make sure to cut the peppers into small pieces.

Olive Oil: For the best flavor, make sure to use extra virgin olive oil.

Soy Sauce: I used gluten-free soy sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.

Rice Vinegar: I used rice vinegar for acidity, but you can also use white wine vinegar or red wine vinegar if you prefer.

Sesame Oil: Sesame oil gives the dressing a nice Asian-inspired touch, so definitely don’t leave it out!

Maple Syrup: I used maple syrup to add some natural sweetness. However, you may also use another liquid sweetener such as honey or agave nectar. If you are diabetic or insulin-resistant, I recommend using maple-flavored lakanto monkfruit syrup.

Garlic & Ginger: For the best results, make sure to use freshly minced garlic and freshly grated ginger. You’ll definitely love the flavor.

Ground Black Pepper: Black pepper adds a kick of heat and spice to the dressing. Feel free to add more or less of it depending on how much heat you can take.

Everything Bagel Seasoning: I like adding a sprinkle of everything bagel seasoning for extra flavor, but if you don’t have it, you can also make your own.

• Prep Time: 10 mins
• Chilling Time: 10 mins
• Category: Salads