An Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad is light, tangy, and packed with ingredients known to help reduce inflammation. It’s quick to make, keeps well in the fridge, and pairs beautifully with almost any meal.
🥒 Ingredients
- 2 cucumbers (thinly sliced)
- 1 small red onion (thinly sliced)
- 1 bell pepper (any color, thinly sliced)
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp honey (or maple syrup)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp grated fresh ginger
- Optional: fresh dill or parsley, pinch of turmeric
👩🍳 Instructions
1. Slice & combine
Add cucumbers, onion, and bell pepper to a large bowl.
2. Make the dressing
Whisk together apple cider vinegar, olive oil, honey, salt, pepper, and grated ginger.
3. Toss & marinate
Pour dressing over the vegetables and toss well.
4. Chill
Let it sit for at least 20–30 minutes (or up to overnight) for best flavor.
🌿 Why It’s Anti-Inflammatory
- Cucumbers: hydrating and rich in antioxidants
- Onions: contain quercetin, known to reduce inflammation
- Bell peppers: high in vitamin C and carotenoids
- Ginger: supports digestion and reduces inflammatory markers
- Olive oil: rich in healthy fats linked to heart health
🍽️ Serving Ideas
- Serve alongside grilled chicken or fish
- Add to wraps or sandwiches for crunch
- Use as a refreshing side for rice dishes
💡 Tips
- Slice veggies thin for better pickling
- Use a jar for easy storage and shaking
- Add chili flakes if you like heat
- Keeps fresh in the fridge for 2–3 days
If you want, I can give you a fermented (probiotic-rich) version or a spicy Asian-style twist with sesame and soy.