Fresh Cucumber Pepper Bowl (Print Version)
# Ingredients:
→ Seasoning and Dressing
01 -
2 1/2 teaspoons of Everything But The Bagel mix
02 -
A quarter cup of ginger-sesame sauce
03 -
Two tablespoons of chili crisp oil
→ Salad Base
04 -
6-7 mini sweet peppers in orange, yellow, and red—cut into slices
05 -
3-4 mini cucumbers, sliced thin
# Instructions:
01 -
Let the salad sit in the fridge for a half hour before eating. Want more protein? Top it with cottage cheese (skip this step if avoiding dairy).
02 -
Cut both the bell peppers and the cucumbers into thin, evenly sized rounds.
03 -
Keep leftovers in the fridge for up to four days.
04 -
Toss everything together in a big bowl till it’s well mixed.
# Notes:
01 -
Letting the salad chill boosts the taste but isn’t absolutely necessary if you’re in a rush.
02 -
Mini cucumbers and peppers give that extra crunch and look great too.