Spicy Cucumber Salad

If you like it spicy... you'll LOVE this Spicy Cucumber Salad! Made with sliced cucumbers, 3 types of peppers, cilantro, lime juice, and plenty of heat... we love it as is OR topped with creamy avocado slices!

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Prep Time: 15

Servings:

Calories: 10kcal

Author: Cathy Trochelman

Equipment

1 mandoline

Ingredients

4 cup cucumbers thinly sliced (I used mini cucumbers)
2 jalapeño peppers thinly sliced
1 serrano pepper thinly sliced, to taste
1 fresno pepper thinly sliced, to taste
6-8 green onions sliced
1/2 cup cilantro leaves
1/4 cup lime juice
1 teaspoon kosher salt
1/2 teaspoon pepper

Instructions

Slice the cucumbers into thin slices using a sharp knife or mandoline. (I used a mandoline.) Transfer to a large mixing bowl.
Slice the peppers and green onions to desired size. (I used a mandoline for the peppers.) Add to the cucumbers in the bowl.
Add cilantro leaves, lime juice, salt and pepper. Mix well.

Notes

Recipe Variations

Use any type of cucumbers
Substitute red onions for the green onions
Use any variety of peppers and/or adjust the amount to desired heat level
Remove pepper seeds for less heat
Add chopped avocado
Add halved cherry tomatoes
Add crumbled queso fresco
Add chili powder, cumin, or cayenne pepper

Storage Tips

Spicy Cucumber Salad can be stored in an airtight container in the refrigerator for 3-4 days, with freshness peaking on day 1-2. I would not recommend making this salad more than 1 day in advance.

Nutrition