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.
Servings: 6
Calories: 61kcal
Equipment
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.
Nutrition
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