Cucumber Chili Salad

Cucumber Chili Salad
  • PREP TIME
    15 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    4 People
  • VIEWS
    24

Experience a symphony of flavors with this vibrant salad, where the refreshing crunch of cucumber meets the fiery kick of chili. A true palate cleanser that awakens the senses, reminiscent of a chilled cucumber mojito on a warm summer evening.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    3 mg
  • Sugar
    3 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

In a mixing bowl, gently combine the cucumber, serrano chile pepper, red onion, and fresh mint. (5 minutes)

02

Step
2 mins

Drizzle the lime juice and grapeseed oil over the cucumber mixture, ensuring each piece is lightly coated. (2 minutes)

03

Step
3 mins

Sprinkle the white sugar, salt, and freshly ground black pepper over the salad. Stir gently to incorporate all the seasonings. (3 minutes)

04

Step
1 hrs

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the cucumber to chill thoroughly. (60 minutes)

For a milder flavor, remove the seeds and membranes from the serrano chile pepper before mincing.
Adjust the amount of sugar and lime juice to achieve your desired level of sweetness and tanginess.
Fresh mint is crucial for the refreshing flavor profile of this salad; avoid using dried mint.
Allowing the salad to chill for a longer period (up to 2 hours) will enhance the flavors even further.
Serve as a refreshing side dish or as a vibrant topping for grilled fish or chicken.

Bette Willms

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 8 Ratings)
Total Reviews: (7)
  • Russ Hartmann

    Next time, I'm going to try adding some toasted sesame seeds for extra crunch.

  • Kareem Stokes

    I let it sit in the fridge overnight and the flavors were even better the next day!

  • Polly Kassulke

    Super easy to make and tastes amazing!

  • Polly Wolff

    I used a jalapeño instead of a serrano and it was perfect for my spice tolerance.

  • Carrie Thompson

    I added a little bit of honey to balance the acidity of the lime juice.

  • Zachery Reichert

    This salad is so refreshing! The chili adds a really nice kick.

  • Kolby Morar

    I made this for a summer barbecue and it was a huge hit!

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