Ingredients
Scale
- 1 jalapeño, seeded and finely diced (reduce or omit for less heat).
- 2 cloves garlic, finely minced.
- 3 tablespoons lime juice, fresh (about 1–2 limes).
- ¼ teaspoon crushed red pepper, for a subtle kick.
- ½ teaspoon salt, or to taste.
- Black pepper, to taste.
- 3 tablespoons olive oil, for a silky dressing.
- 2 cucumbers, very finely sliced (use a mandoline for uniformity, or a sharp knife if you don’t have one).
- 4 tablespoons cilantro, minced (adjust according to your taste).
Instructions
Step 1: Prep the Flavor Base
- Start by finely dicing the jalapeño and garlic. Place them in a medium-sized mixing bowl.
- Add the lime juice, crushed red pepper, salt, and black pepper to the bowl. Whisk everything together.
- Gradually drizzle in the olive oil while whisking to create a smooth, emulsified dressing. Set it aside to allow the flavors to meld.
Step 2: Slice the Cucumbers
- Wash the cucumbers thoroughly and dry them. Use a mandoline to slice them thinly for an even texture. If you don’t have a mandoline, use a sharp knife and try to keep the slices as uniform as possible. Thin slices absorb the dressing better and make the salad look elegant.
Step 3: Combine the Ingredients
- Add the sliced cucumbers to the bowl with the dressing. Toss gently to coat the cucumbers evenly.
Step 4: Add the Cilantro
- Finely mince the cilantro and stir it into the salad. Cilantro brings a fresh, herbaceous flavor that complements the lime and jalapeño beautifully.
Step 5: Let It Rest or Serve Immediately
- For best results, let the salad marinate in the refrigerator for at least 30 minutes. This allows the flavors to blend and intensify. If you’re short on time, you can serve it immediately—it’ll still be delicious.
- Before serving, let the salad sit at room temperature for a few minutes if it’s been refrigerated. This prevents the olive oil from solidifying and ensures the dressing is smooth.
Notes
- Using a Mandoline Safely: If you’re new to mandolines, always use the hand guard or a cut-resistant glove to avoid accidents. Slice slowly and carefully.
- Adjusting Heat Levels: Not a fan of spice? Remove the seeds and membranes from the jalapeño before dicing—it’s where most of the heat resides. For even less spice, use half a jalapeño or skip it entirely.
- Avoiding Watery Salad: Cucumbers release water as they sit. To avoid a watery salad, you can lightly salt the cucumber slices and let them sit for 10 minutes before adding them to the dressing. This draws out excess moisture. Pat them dry before mixing.
- Checking for Doneness: While this salad doesn’t involve cooking, taste as you go! Adjust the salt, lime juice, and pepper to suit your preference.
- Prep Time: 5 minutes