Everyday Cucumber Salad with Chili and Lime can be adapted to pair with any ethnic cuisine. Here it’s seasoned with cilantro, lime and Aleppo Chili, but scroll down to the notes and discover all the possibilities. Cool and refreshing, this vegan cucumber salad is a delicious, healthy accompaniment to just about everything!
Place all ingredients in a bowl, and gently toss. Taste, adjust salt and acid. You want this to taste flavorful!
See recipe notes below for other flavor combinations.
This version above is a good “all around” salad- paring well with American, Middle Eastern or Mexican Food.
I love using a mandolin for the cucumbers and onion, for an extra thin slicing.
The salad with get very “juicy” as it sits in the fridge, and I like to use the flavorful juice over cooked quinoa or rice. It’s really flavorful and refreshing- so make sure to add enough salt and acid. 🙂
Cutting the cucumbers thicker with keep them crisper longer. I actually really like them cut thinly (⅛ inch) and personally don’t mind when they get soft after a few days in the fridge…but this is my own personal preference. If you prefer them to stay crispy, cut them into thicker, ¼ inch slices. 😉
For a Scandinavian twist, sub dill for the cilantro and lemon for the lime. Leave out the jalapeño.
For a Southeast Asian twist – add a splash of fish sauce ( or vegan fish sauce) , teaspoon of sugar and Chili Garlic Paste ( Sambal or Sriracha) to taste.
For an Italian Twist- use basil instead of cilantro, lemon instead of lime, no jalapeño
Greek- Try mint and parsley with lemon, no jalapeño.
Middle Eastern – lemon instead of lime.
Mexican- add a pinch of chipotle powder for smokiness ( start very light)
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