1-First Step: Prepare Fresh Produce Rinse and dry the mini cucumbers and mini sweet peppers thoroughly. Slice the cucumbers into thin rounds or half-moons, and cut the peppers into thin strips to ensure an even crisp texture.

2-Second Step: Make the Sesame Ginger Dressing In a blender or food processor, combine ¼ cup tahini, ¼ cup unseasoned rice vinegar, 1½ tablespoons tamari or soy sauce, 1½ tablespoons maple syrup, 2 teaspoons toasted sesame oil, one large garlic clove, a 1-inch knob of fresh ginger, and a pinch of black pepper. Blend until smooth and creamy.

3-Third Step: Add Seasonings Transfer the dressing to a bowl, then mix in ½ tablespoon Everything But the Bagel Seasoning and 1 teaspoon chili crisp if you prefer a spicy kick. Adjust the seasoning levels to your taste.

4-Fourth Step: Combine Vegetables and Dressing In a large mixing bowl, toss together the sliced cucumbers and bell peppers. Pour approximately ¼ cup of the sesame ginger dressing over the vegetables, tossing gently to coat evenly.

5-Fifth Step: Chill and Let Flavors Meld For best texture and flavor, refrigerate the salad for 20 to 30 minutes. This resting time allows the dressing to fully infuse the fresh vegetables.

6-Sixth Step: Taste and Adjust Before serving, taste the salad and add additional dressing, seasoning, or chili crisp if desired. Toss lightly to combine.

7-Final Step: Serve and Enjoy Serve the cucumber pepper salad as a refreshing side dish or light main. Garnish optionally with fresh herbs, seeds, or add protein to turn it into a complete meal.