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