Spicy Cucumber and Jalapeno Salad
Spicy Cucumber and Jalapeno Salad

This Spicy Cucumber Jalapeño Salad is an easy and refreshing side to any summer meal.

This is my favorite light lunch salad as it doesn’t take much time to prepare. It’s a great side to grilling all summer long. The sweet and sour flavor with the refreshing crackle of cucumber is super satisfying for the palate and is a nice balance to heavier main dishes.

Persian cucumbers are best

Use Persian cucumbers because they have a crunchy center and tend to be less watery than other varieties. They are also delicate, matching the size of jalapeños. There is no need to peel them or remove their seeds.

The mandolin is your friend

Although a sharp chef’s knife and cutting board are all you need to slice the cucumbers and jalapeños into very thin slices — about 1/16th of an inch — a mandolin is a great kitchen tool to lean on. It will help you get even slices and reduce prep time.

Quick tips for a quick salad

  • Use cold cucumbers, jalapeños, and cilantro straight from the fridge for a chilled salad that’s ready to serve.
  • The cucumbers will naturally release some liquid as they sit. This liquid is very tasty and can be used as a light dressing for salads or even over cold pasta.

Simple substitution ideas

  • Persian cucumber: Use thin-skinned cucumbers like English or Japanese. They are more watery. Instead of making rounds, thinly slice them into crescents or quarters so they’re about the width of the sliced ​​jalapeños.
  • jalapenos: Serrano chiles are a great alternative, although you can use any fresh chiles you have that you like.
  • rice vinegar: Use white vinegar, apple cider or champagne vinegar.
  • agave: Replace with granulated sugar.

Cucumber salads all summer long

  • Simple cucumber salad
  • Cucumber salad with tahini dressing
  • Cucumber salad with mint and feta
  • Easy Cucumber, Peach, and Basil Salad
  • Chinese chicken salad with mashed cucumber

Spicy Cucumber and Jalapeño Salad

preparation time
15 minutes

total time
15 minutes

4 servings

4 cups

I usually leave the seeds in the jalapeños, but feel free to take them out if you like it less spicy.


  • 8th small Persian cucumberscut into 1/16 inch rounds (approx 4 cups)

  • 4 small jalapenoscut into 1/16 inch rounds (approx 1 Cup)

  • 1/2 Cup coarsely chopped coriander

  • 1/4 Cup rice vinegar

  • 3 tablespoon agave syrupplus more to taste

  • 1 teaspoon sea-saltplus more to taste


  1. Combine the ingredients:

    In a medium bowl, combine cucumbers, jalapeños, cilantro, rice vinegar, agave, and salt. Swirl well to combine.

  2. Surcharge:

    Taste and season with agave and salt as needed. Serve immediately.

    Leftovers can be stored tightly sealed in the refrigerator for 2 days. The pickles lose their crunch but are still delicious.

    Did you like the recipe? Let’s star down!

nutritional information (per serving)
65 calories
0g Fat
15g carbohydrates
1g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!