Spicy Cucumber Salad (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
2 Persian cucumbers
02 -
½ medium red onion
03 -
1 fresh jalapeno pepper
→ Creamy Base
04 -
3-4 tablespoons herb cream cheese
05 -
1 tablespoon Greek yogurt or sour cream
06 -
3-4 tablespoons sharp cheddar cheese, shredded
→ Seasonings & Garnish
07 -
½ teaspoon garlic powder
08 -
⅓ teaspoon smoked paprika
09 -
¼ teaspoon coarse sea salt
10 -
¼ teaspoon soy sauce (optional)
11 -
Mixed black and white sesame seeds for topping
# Instructions:
01 -
Using a mandoline or sharp knife, slice the Persian cucumbers into rounds about ¼-inch thick, keeping the skin on for extra crunch and color.
02 -
Place the sliced cucumbers in a large mixing bowl where you'll have plenty of room to toss everything together.
03 -
Finely dice the red onion and jalapeno pepper, then scatter them over the cucumber slices for a pop of heat and flavor.
04 -
Add the herb cream cheese, Greek yogurt, garlic powder, smoked paprika, sea salt, and shredded cheddar cheese directly to the bowl. Drizzle in the soy sauce if you want an extra umami kick.
05 -
Gently toss all ingredients until the creamy dressing coats every piece of cucumber and the flavors are well distributed throughout.
06 -
Transfer to your serving dish and sprinkle generously with the black and white sesame seeds. Serve immediately while cold and crisp.
# Notes:
01 -
For best results, use a mixing bowl rather than a jar - the cream cheese distributes more evenly and won't make the cucumbers mushy.
02 -
Let the salad chill in the refrigerator for 15-20 minutes before serving to allow the flavors to meld and the cucumbers to absorb the creamy dressing.
03 -
This refreshing salad captures all the bold flavors of jalapeno poppers in a lighter, crunchier format that's perfect for hot days.