Begin by washing the mini cucumbers and mini bell peppers thoroughly under cool running water.

Use a sharp knife to thinly slice the cucumbers and bell peppers into uniform circles, ensuring they’re about a quarter-inch thick for even mixing.

In a large mixing bowl, combine the sliced cucumbers and bell peppers with a generous drizzle of chili crisp oil and ginger sesame dressing.

Sprinkle in the Everything But The Bagel seasoning, ensuring every piece of vegetable is well-coated.

Cover the mixing bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes.

Once chilled, remove the salad from the refrigerator and give it a gentle toss to redistribute the dressing.

Serve the Cucumber & Bell Pepper Salad in individual bowls or a large serving dish.