In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of soy sauce. Add 1 teaspoon of grated ginger and 1 tablespoon of honey, blending until smooth.

Slice 1 cup of mini sweet bell peppers into rings and 2 Persian cucumbers into thin half-moons. Place them in a large serving bowl.

Add the sliced mini sweet bell peppers to the bowl with the cucumbers and gently toss.

Pour the prepared sesame ginger dressing over the vegetable medley and toss for about 30 seconds.

Drizzle in some chili oil and sprinkle with 'Everything but the Bagel' seasoning, tossing again to combine.

Serve the salad immediately or chill it in the refrigerator for about 20 minutes before serving.