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This TikTok-inspired Cucumber & Sweet Pepper Salad is my upgraded take on the viral trend. When I saw this salad, I knew I had to recreate it—with a few of my own touches. Cue the avocado for a bit of creamy-ness, a sprinkle of everything bagel seasoning, a dash of chili crunch oil, and my go-to homemade ginger dressing. It’s fresh, flavor-packed, and literally done in under 10 minutes. Anyone who tries it will be raving about it.
This salad is gluten-free, dairy-free, vegetarian-friendly, and comes together in under 10 minutes.
Why This Salad Works
- Perfect texture play: Juicy cucumbers and sweet mini peppers bring crunch, avocado brings the desired creaminess.
- Flavor burst: Everything bagel seasoning gives nutty, garlic depth; chili crunch adds that signature, buildable heat.
- Bright flavor base: My Homemade Ginger Dressing brings it all together with a refreshing and tangy bite.
- Fast to prep: From produce to plate in under 10 minutes—ideal for a weekday side dish, or a quick lunch.
Ingredients You’ll Need:
*Scroll down for the complete recipe and instructions.
- Cucumber: You’ll need 1 large cucumber or 4-5 small Persian cucumbers.
- Mini Sweet Bell Peppers: I use 1 bag which usually contains about 12-15 peppers.
- Avocado: Not in the original TikTok salad, but I love the creamy texture it adds.
- Ginger Dressing: I always go with my homemade ginger dressing, but feel free to use whatever ginger dressing you like—store-bought or homemade!
- Everything Bagel Seasoning: Adds the perfect amount of extra flavor to the salad. Don’t have this handy? Make your own DIY Everything Bagel Seasoning!
- Chili Crunch Oil: I use 1-2 teaspoons. Feel free to add more or less depending on your spice and heat preferences.
How to Make This Asian Cucumber Salad (Under 10 Minutes!):
This fresh recipe for cucumber salad comes together in under 10 minutes—veggie prep and all!
- Prep the veggies: Cube the cucumbers, thinly slice the peppers, and dice the avocado.
- Dress: Whisk up my ginger dressing recipe or grab your favorite bottled version.
- Combine: In a serving bowl, layer sliced cucumbers, peppers, and avocado. Sprinkle with everything bagel seasoning, then drizzle on the ginger dressing and chili crunch oil. Gently toss ingredients together and stir to distribute everything evenly.
Lexi’s Tips for the Best Salad
Keep veggies crisp: If prepping ahead, store dressing separately and add just before serving.
Time it right: A quick 20–30 minute chill lets flavors meld without sacrificing crunch.
Spice control: Skip the chili crunch if you’re heat-shy—or double it if you love fire on your tongue.
Even cuts = even flavor: Chop veggies to similar sizes so every bite is balanced.
FAQ’s
Nope! I use either English cucumbers or Persian cucumbers, both of which have a thin enough skin that peeling isn’t necessary. If you are using another variety of cucumber with tougher skin, then I do recommend peeling.
The key to preventing a soggy asian cucumber salad is to add the dressing just before serving. If you are preparing the salad in advance, I recommend preparing the dressing, but keeping it separate. When you’re ready to serve your salad, drizzle on the dressing and dig in. This keeps the cucumber freshness at its peak.
No problem! Simply leave out the chili flakes or chili crunch oil, and the salad will still be full of flavor thanks to the ginger dressing and everything bagel seasoning. If you want just a little heat, start with a small drizzle and build it up to your taste.
The salad is best eaten within a few hours of being prepared. The veggies will lose their crisp bite.
Let’s Talk Ginger Dressing
I use this recipe, but you can use store-bought, too! This dressing is very versatile, so if you have extra or would like to make a double batch, it would be a perfect dressing for the following recipes: Shrimp Avocado Salad, The Best Spring Mix Salad Ever, or served with My Family’s Favorite Grilled Chicken Thighs or Air Fryer Salmon!
Storing & Make-Ahead Tips
Advanced prep: Store veggies and dressing separately in the fridge—both last up to 5 days. Dress right before serving to maintain that fresh snap.
Fully dressed salad: Best enjoyed the same day for max crunch. The longer the salad sits, the more the vegetables tend to lose their crunch.
Serving Suggestions:
There are plenty of recipes that pair with this Asian cucumber salad recipe to create the perfect, well-rounded summer meal. Here are a few ideas:
- Grilled Chicken Thighs
- My Favorite Salmon Burgers
- Thai Turkey Burgers
- Air Fryer Salmon
- My Go-To 10-Minute Sautéed Shrimp
- Air Fryer Steak or Seared Steak
More Summer Salad Recipes You’ll Love:
- Grilled Caesar Salad with Blackened Shrimp
- Sriracha Lime Grilled Chicken Salad
- Shrimp Avocado Salad
- Greek Three-Bean Salad
Watch the Video:
Viral Tiktok Cucumber and Sweet Pepper Salad
Ingredients
- 1 large large cucumber (or 4-5 small Persian cucumbers) cubed
- 1 bag mini sweet bell peppers (roughly 12-15) sliced
- 1 ripe avocado diced
- 1 batch ginger dressing homemade or store bought
- 2 teaspoons everything bagel seasoning homemade or store bought
- 1-2 teaspoons chili crunch oil to taste, more or less as desired
Instructions
- Slice cucumbers, peppers, and avocados and set aside.
- Make ginger dressing and set aside.
- Assemble: Add sliced cucumbers, peppers, and avocado to a large bowl, then add in the desired amount of ginger dressing (I tend to use a batch of my homemade), everything bagel seasoning, and chili crunch oil. Taste and adjust seasoning to your preferred taste.
- Serve and enjoy! Store leftovers in an airtight container in the refridgerator up to 4 days.
Love it!