Ingredients
- 6–8 Persian Cucumbers, thinly sliced
- 1 Cup Sweet Mini Bell Peppers, thinly sliced into rings
- 1 Bottle of Sol-ti GINGER SuperShot®
- 1 tsp Garlic Chili Oil (optional for heat)
- 2 TBSPs Maple Syrup
- 2 TBSPs Coconut Aminos
Instructions
1. Prep the Veggies:
- Wash and thinly slice the cucumbers and bell peppers. Add to a large mixing bowl.
2. Make the Dressing
- In a small bowl or jar, whisk together the GINGER SuperShot®, garlic chili oil (if using), maple syrup, and coconut aminos until smooth.
3. Combine
- Pour the dressing over the cucumbers and peppers. Toss to coat evenly. Let sit for 10–15 minutes to allow the flavors to infuse and slightly pickle the cucumbers.
4. Serve & Enjoy
- Serve chilled or at room temperature. Optional: garnish with sesame seeds, chopped green onion, or crushed peanuts for extra crunch.
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