Jalapeno Pepper Cucumber Salad
This salad is a cool, crunchy mix of cucumbers with a spicy kick from jalapenos, balanced by a tangy, slightly sweet dressing. It’s light, hydrating, and perfect as a side dish for grilled meals or a refreshing snack.
Prep time: 10–15 minutes
Cook time: 0 minutes
Total time: 10–15 minutes
Serves: 2–3
Ingredients
For the salad:
3 cups cucumbers, thinly sliced
1–2 fresh jalapenos, thinly sliced (adjust to heat preference)
¼ cup red onion, thinly sliced
2 tbsp fresh cilantro, chopped
For the dressing:
2 tbsp apple cider vinegar or rice vinegar
1 tbsp olive oil
1 tsp honey or sugar
½ tsp salt
¼ tsp black pepper
Optional: ½ tsp chili flakes for extra heat
Instructions
Prepare cucumbers:
Slice cucumbers thinly for the best texture. Pat dry if they’re very watery.
Slice jalapenos:
Remove seeds for less heat, or keep them for a spicier salad.
Make dressing:
In a bowl, whisk together vinegar, olive oil, honey, salt, and pepper until well combined.
Assemble salad:
In a large bowl, combine cucumbers, jalapeños, red onion, and cilantro.
Toss:
Pour dressing over the salad and toss until evenly coated.
Chill (optional):
Let sit for 10–15 minutes to allow flavors to blend. Serve chilled or fresh.
Notes & Tips
Control the heat: Remove jalapeño seeds for mild flavor or add more for extra spice.
Extra crunch: Add sliced radishes or bell peppers.
Sweet balance: Adjust honey or sugar depending on how tangy you like it.
Make it creamy: Add a spoonful of Greek yogurt for a creamy variation.
Best texture: Serve within a few hours for maximum crunch.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, but best eaten within 24 hours for freshness and crunch.
Q: How spicy is it?
A: It depends on the jalapenos—remove seeds for mild heat.
Q: Can I use other peppers?
A: Yes! Try serrano peppers for more heat or bell peppers for a milder version.
Q: Is this salad low-carb?
A: Yes, it’s naturally low in carbs and calories.
Nutritional Information
Calories: 60–80 kcal
Protein: 1–2 g
Carbohydrates: 6–8 g
Fiber: 1–2 g
Fat: 3–4 g
Sugar: 3–4 g
Sodium: 200–250 mg