Made with spiralized vegetables, this flavorful Bell Pepper and Cucumber Noodle Salad is finished with an Asian-inspired sesame dressing. It’s a crowd pleasing, vegetarian side dish that comes together in minutes!
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Happy Labor Day weekend Veg World! Wait. Wait a minute. It’s Labor Day weekend?! How?! Why? When?
I cannot believe how quickly this summer has flown by. It feels especially fast this year, but I’m also more excited than usual for fall weather and food. So I guess it’s not the worst thing in the world that summer is coming to an end.
Even though Starbucks released their Pumpkin Spice Latte this week, it’s a little TOO early to dive into pumpkin spice season here at Veg World HQ. Don’t ya think?
If you’re still in the mood for some warm weather recipes, though, then this Sesame Bell Pepper and Cucumber Noodle Salad is for you! It’s easy to prepare, flavorful, colorful, and fun. And it might just be perfect for your Labor Day festivities this weekend.
Since this recipe features bell pepper and cucumber noodles, let me give you a brief tutorial on prepping these ingredients. First and foremost, you’ll need a spiralizer to make veggie noodles (unless you buy them pre-made).
Here’s the spiralizer I recommend if you’re in the market for one!
How to Spiralize Cucumbers and Bell Peppers
To spiralize a cucumber:
- Slice off both ends of the cucumber.
- Insert one end of the cucumber into the spiralizer blade and the other end into the handle.
- Run the cucumber through the spiralizer, using the fine (3 mm) or coarse shredding blade.
To spiralize a bell pepper (yes, it’s possible!):
- Slice off the top of the stem of the bell pepper, so that it’s not sticking out. But keep the pepper intact.
- Insert the whole bell pepper with the top at the blade and the bottom at the handle.
- Run the bell pepper through the spiralizer using the flat blade. This won’t work if you use another type of blade.
- Separate the inside flesh/seeds from the rest of the noodles and discard.
How to Make Bell Pepper and Cucumber Noodle Salad
Once you have your veggie noodles ready for the base of the salad, add them to a large mixing bowl.
To make it easier to eat, you might want to slice the noodles in half so that they are easier to pick up with a fork and can be consumed in one or two bites.
Expert Tips and FAQ
Can you make this ahead of time? Yep. In fact, this recipe tastes best served 3-4 hours after making it so the noodles have time to marinate in the dressing. It can last in the fridge for 2-3 days in an airtight container. But, by all means, you can eat it right away too!
Can you make this vegan? Yes, just swap maple syrup for the honey.
What can I use if I don’t have a spiralizer? To cut veggie noodles without a spiralizer, use a vegetable peeler, sharp knife, or grater. You won’t get the same length or shape, but these tools will still get you where you want to be.
So what do you think? Have I convinced you to try this bell pepper and cucumber noodle salad?!
If you’re in the mood for some more veggie noodle recipes, check out:
- Spiralized Golden Beet Salad with Rosemary Honey Dressing
- Turnip Noodles with Eggs and Chives
- Spiralized Rutabaga Breakfast Bowls
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Sesame Bell Pepper and Cucumber Noodle Salad
- 2 large cucumbers – washed and dried
- 1 large bell pepper – washed and dried
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey – sub maple syrup to make vegan
- 2 garlic cloves – minced or pressed
- 1/4 tsp red pepper flakes – more or less depending on spice preference
- 1/4 tsp sea salt
- 2 tbsp sesame seeds – more to taste
- Prepare the veggie noodles by running the cucumbers and bell pepper through a spiralizer (fine or coarse blade for cucumbers, flat blade for pepper) or by slicing them with a grater, peeler, or knife. Add them to a large mixing bowl. You may want to slice some of the longer noodles in half to make them easier to eat.
- In a small bowl, whisk together the sesame oil, rice vinegar, honey, garlic, red pepper flakes, and sea salt. Pour over the veggie noodles and mix until well coated. Stir in the sesame seeds.
- Serve and enjoy! This can be eaten right away, but tastes best when made 3-4 hours in advance so that the salad has time to marinate in the dressing.
- Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Have a great long weekend! – Lizzie