Sesame Bell Pepper and Cucumber Noodle Salad

Made with spiralized bell peppers and cucumbers, this flavorful Asian salad is a fresh and delicious side dish that comes together in minutes. Vegetarian, gluten free, and paleo.

Course Salad, Side Dish

Cuisine Asian

Prep Time 15

Total Time 15

Servings people

Calories 104kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 large cucumbers washed and dried
1 large bell pepper washed and dried
1 tablespoon toasted sesame oil
2 tablespoon rice vinegar
1 tablespoon honey sub maple syrup to make vegan
2 garlic cloves minced or pressed
¼ teaspoon red pepper flakes more or less depending on spice preference
¼ teaspoon sea salt
2 tablespoon sesame seeds more to taste

Instructions

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.

Video

Notes

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Nutrition