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    Home » Recipes » Salads

    Spicy Cucumber Salad

    Published: Sep 2, 2021 by Fox Valley Foodie · This post may contain affiliate links

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    Spicy Cucumber Salad

    My spicy cucumber salad is loaded with thinly sliced cucumbers bathed in a creamy dressing spiked with just the right amount of heat. This simple recipe is the perfect summer side dish, easy to prepare, and a flavorful way to get more fresh produce in your diet. This is a great side to serve at any picnic or dinner party, and the perfect way to use up a bounty of cucumbers from your garden.

    Spicy cucumber salad served in bowl.

    This creamy summer salad was inspired by my Gurkensalat recipe, with a few flavorful twists. I added sliced red onion for a subtle kick of flavor, while a fresh jalapeno and crushed red peppers bring the heat. This is not an aggressively spicy salad, as it is balanced out by a touch of sweetness, but you can amp up the spice level easily enough.

    Ingredients and Substitutions

    Spicy cucumber salad ingredients shown on table.
    • Cucumbers - Use regular cucumbers such as English cucumbers, or any variety of cucumber your grocery store carries. You can peel the cucumber skin if desired, or keep the peel on for more of a crunch.
    • Red onion - The strong flavor of red onion cuts through the creamy dressing better than a sweet onion would.
    • Kosher salt
    • Sour cream - Greek Yogurt can be substituted for a healthier salad.
    • White vinegar - White wine vinegar would also be a good choice.
    • Dill - I strongly recommend fresh dill rather than dried dillweed.
    • Sugar - The sweetness helps balance the heat.
    • Black pepper
    • Crushed red pepper flakes
    • Jalapeno - A serrano pepper can be used for additional heat.

    How to make it

    To begin making this spicy cucumber salad recipe slice cucumber and onions thinly. You can use a sharp knife, but a mandoline slicer will give you more consistent cuts, do the job quicker, and cut thinner. I recommend making slices ⅛"-¼" thick, based on your personal preference.

    Slicing cucumbers with mandoline slicer.

    Once sliced it is best to place the cucumbers and onion in a colander with a half teaspoon of kosher salt, and allow the excess water to drain out for two hours. This is an optional step, but it is a good idea because it prevents the dressing from getting too runny.

    While the cucumbers are draining, prepare the simple dressing by quartering your jalapeno lengthwise, and then adding it to a small bowl along with the remaining ingredients: sour cream, vinegar, dill, sugar, black pepper, salt, and crushed red peppers. Mix the sauce well to combine, and let it rest in the refrigerator until the cucumbers are done draining.

    Combine cucumber dressing ingredients in small bowl.

    Note: The jalapeno slices will infuse the sauce with flavor as it sits.

    Finally, add the sliced cucumbers and onions to a mixing bowl and pour in the dressing. Mix everything together well with a spatula and serve.

    Mixing the sliced cucumbers and dressing together in bowl.

    Ways to Customize this Spicy Salad

    • If you enjoy eating raw jalapenos, they can be sliced into thin rings and served with the salad.
    • Other chili peppers such as a serano pepper can also be used.
    • Hot sauce or hot chili oil can also be added.
    • If you love Asian flavors, a splash of soy sauce would work very well in this dish.

    How to store leftovers

    Leftovers should be stored in an airtight container in your refrigerator and enjoyed within five days. You will notice the dressing will get runnier as it sits. The reason for this is because the cucumbers will continue to release liquid each day.

    Spicy cucumber salad viewed from above.

    More Fresh Salads

    • Tequilaberry Salad recipe.
      Tequilaberry Salad
    • How to make Grilled corn salad
      Charred Corn Salad
    • Fruit Salad with Yogurt
      Fruit Salad with Yogurt
    • Cucumber Tomato Salad recipe
      Cucumber Tomato Salad
    Spicy cucumber salad recipe.

    Spicy Cucumber Salad

    This spicy cucumber salad is loaded with thinly sliced cucumbers bathed in a creamy dressing spiked with just the right amount of heat.
    5 from 1 vote
    Print Pin Rate Save Saved
    Course: Salad
    Cuisine: American
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6
    Calories: 61kcal
    Author: Fox Valley Foodie

    Equipment

    • Mandoline

    Ingredients

    • 2 large cucumbers sliced ¼" thick
    • ½ red onion thinly sliced
    • 1 teaspoon kosher salt divided

    Dressing

    • ½ cup sour cream
    • 2 tablespoons white vinegar
    • 2 tablespoons fresh dill chopped
    • 1 tablespoon sugar
    • ¼ teaspoon black pepper
    • 1 teaspoon crushed red peppers
    • 1 jalapeno quartered

    Instructions

    • Using a sharp knife or mandoline, thinnly slice cucumbers and onion ¼" thick, or thinner as desired.
    • Place the onion and cucumber in a colandar and sprinkle with ½ teaspoon of kosher salt and let the excess liquid drain for two hours. (this step is optional, but recommended)
    • Prepare the dressing by first cutting the jalapeno into quarters by slicing in half lengthwise, and slicing each half lengthwise again. Leave the seeds and membrane attached.
    • Combine vinegar, sour cream, dill, sugar, black pepper, crushed red peppers, and jalapeno spears in a small bowl and mix to combine.
    • Set the dressing in the refrigerator to meld while the cucumber slices drain.
    • Finally, add the dressing to a large bowl with the sliced cucumbers and onions. Mix well to combine.*

    Notes

    *The jalapenos can be removed for serving so no one accidentally eats one, but they can be left in to continue to add their flavor to the dressing.
    Tip: You can also cut the sliced cumbers in half so they are in bite-sized pieces if desired.

    Nutritional Information

    Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 405mg | Potassium: 175mg | Fiber: 1g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Diana

      April 20, 2022 at 7:12 pm

      5 stars
      This is good. I bought all the ingredients as listed. But when I got home, I realized that it was too much for a family of three. So I halved the recipe. That was about five days ago.

      Making the second half today because my family loved it the first time and I still have the second big English Cucumbers and that big thing of fresh Dill. I'm sure they will be happy to have the second. They really loved my first version.

      Reply
    5 from 1 vote

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