Description
A refreshing and creamy Jalapeño Popper Cucumber Salad combining crisp Persian cucumbers with a spicy, cheesy dressing inspired by classic jalapeño poppers. This salad is cool, crunchy, and packed with flavor, making it a perfect addictive side dish or snack.
Ingredients
Scale
Vegetables
- 2 Persian cucumbers
- ½ red onion
- 1 jalapeño
Dressing and Toppings
- 3–4 tablespoons cream cheese (preferably with herbs)
- 1 tablespoon Greek yogurt or sour cream
- ½ teaspoon garlic powder
- ⅓ teaspoon smoked paprika
- ¼ teaspoon coarse sea salt
- 3–4 tablespoons sharp cheddar cheese
- ¼ teaspoon soy sauce (regular or light, optional)
- Sesame seeds (black & white) for garnish
Instructions
- Slice the cucumbers: Without peeling, slice the Persian cucumbers into ½ cm (¼ inch) thick rounds using a mandolin slicer or a sharp knife on a cutting board.
- Prepare the vegetables: Dice the red onion and jalapeño into small pieces and add them on top of the sliced cucumbers in a mixing bowl or jar.
- Add the creamy dressing ingredients: Add the cream cheese, Greek yogurt, garlic powder, smoked paprika, coarse sea salt, and sharp cheddar cheese over the vegetables. Optionally add a splash of soy sauce.
- Mix the salad: Toss everything well in the bowl until the dressing coats the cucumbers and vegetables evenly. If using a jar, seal it and shake gently so the cream cheese blends well without mashing the cucumbers.
- Serve and garnish: Transfer the salad onto a serving plate and sprinkle with black and white sesame seeds for a beautiful garnish. Serve cold for the best flavor.
Notes
- Use a mixing bowl rather than a jar to toss the salad if possible, as jars can unevenly distribute cream cheese and tend to mush the cucumbers if shaken too much.
- Chill the salad in the refrigerator for 15-20 minutes before serving to allow the cucumbers to absorb maximum flavor from the dressing.
- Adjust the amount of jalapeño to control spiciness according to your preference.
