Go Back
–+ servings
A healthy and light salad featuring cucumbers tossed in a flavorful Asian-style dressing

Cucumber and Bell Pepper Salad

This Asian Cucumber & Bell Pepper Salad made with crunchy veggies, a zesty sesame-soy-lemon dressing. Perfect side dish ready in minutes!
5 from 4 votes
Print Pin
Course: Salad
Cuisine: asian
Diet: Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 242kcal
Author: Lei

Ingredients

Salad:

  • 1 cucumber shredded
  • 1 bell pepper shredded
  • 1 bunch coriander finely chopped

Dressing:

  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 3 tablespoons sesame oil

Instructions

  • Dressing: In a small bowl, whisk together the sesame oil, soy sauce, sugar ,and lemon juice. Pour over the salad and mix well to combine.
  • Toss: Mix cucumber, bell pepper, and coriander in a salad bowl. Pour over the dressing. Toss well and serve.

Notes

  1. Cucumber: You can either peel the skin off or leave it on, the choice is yours.
  2. Bell Pepper: You have the option to shred it using the same shredder as the cucumber or simply cut it into slices.
  3. Soy sauce and sesame oil: The quality of these two ingredients is crucial for this recipe. I highly recommend using Leekumkee for the best results.
  4. Sugar and lemon juice: They can be adjusted to your personal taste preferences. Feel free to add more or less of these ingredients according to your liking.

Nutrition

Calories: 242kcal | Carbohydrates: 11g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Sodium: 1011mg | Potassium: 390mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1972IU | Vitamin C: 87mg | Calcium: 33mg | Iron: 1mg