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.