I love making this Mexican Cucumber Salad when I want something fresh, vibrant, and incredibly easy. It’s light, tangy, and just a little spicy, making it the perfect side dish for almost any meal. I put it together in minutes, and it always brings a bright, zesty flavor to the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large cucumbers, thinly sliced (peeled or unpeeled)
¼ red onion, thinly sliced
1–2 tablespoons lime juice (freshly squeezed)
1 tablespoon olive oil (or avocado oil)
1 teaspoon chili powder
½ teaspoon Tajín (or more to taste)
Salt, to taste
Optional: chopped cilantro, sliced jalapeños, or a sprinkle of cotija cheese
Directions
I start by preparing the cucumbers. If I’m using regular cucumbers, I slice them thin and sometimes peel them. If I use English or Persian cucumbers, I skip peeling. I gently pat them dry with a paper towel to remove excess moisture.
Next, I combine the cucumbers and red onion in a large bowl. I drizzle in the lime juice and olive oil, then sprinkle the chili powder, Tajín, and salt over the top. I toss everything together until the slices are evenly coated. If I want extra flavor, I add chopped cilantro or sliced jalapeños at this stage.
If I have time, I let the salad chill in the refrigerator for 10 to 30 minutes so the flavors can blend together. Before serving, I sometimes sprinkle cotija cheese and a little extra Tajín on top for a final kick.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Chill Time (optional): 10–30 minutes
Total Time: 10–40 minutes depending on chilling
Variations
I like adding sliced radishes or diced tomatoes for extra color and crunch. If I run out of limes, I swap in fresh lemon juice for a slightly different citrus twist.
When I want a sweet and spicy version, I drizzle in a little honey or agave to balance the heat. I can also adjust the Tajín and chili powder depending on how bold I want the flavor to be.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since cucumbers release water over time, I sometimes drain off excess liquid before serving again.
I do not reheat this salad because I prefer it cold and crisp. If needed, I simply give it a quick toss and add a fresh squeeze of lime to brighten it up.
FAQs
Can I make this salad ahead of time?
I can make it a few hours in advance and keep it refrigerated. I find that the flavor improves slightly after chilling, but I prefer serving it within the same day for the best texture.
What type of cucumbers work best?
I like using English or Persian cucumbers because they are less watery and have thinner skins. Regular cucumbers work well too, especially if I pat them dry.
Is this salad very spicy?
I control the spice level by adjusting the chili powder and Tajín. If I want it milder, I simply use less seasoning.
Can I make this dairy-free?
Yes, I just skip the cotija cheese or use a dairy-free alternative. The salad is still full of flavor without it.
What dishes pair well with this salad?
I enjoy serving it with grilled meats, tacos, burrito bowls, or even as a topping for tostadas. It adds a fresh contrast to heavier dishes.
Conclusion
I love how simple, refreshing, and flavorful this Mexican Cucumber Salad is. It’s one of those recipes I can rely on when I need something quick yet impressive. With its bright lime flavor and subtle heat, I always find myself coming back to this easy and versatile dish.
📖 Recipe:
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Mexican Cucumber Salad
- Total Time: 10–40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh, tangy, and slightly spicy Mexican Cucumber Salad made with crisp cucumbers, lime juice, chili seasoning, and red onion. This quick and vibrant side dish is perfect for grilled meals, tacos, or as a light, refreshing snack.
Ingredients
2 large cucumbers, thinly sliced (peeled or unpeeled)
1/4 red onion, thinly sliced
1–2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil (or avocado oil)
1 teaspoon chili powder
1/2 teaspoon Tajín (or more to taste)
Salt, to taste
Optional: chopped cilantro
Optional: sliced jalapeños
Optional: sprinkle of cotija cheese
Instructions
- Thinly slice the cucumbers and pat them dry with a paper towel to remove excess moisture. Peel if desired.
- Place the cucumbers and thinly sliced red onion in a large mixing bowl.
- Drizzle the lime juice and olive oil over the vegetables.
- Sprinkle chili powder, Tajín, and salt evenly on top.
- Toss everything together until well coated.
- Add optional cilantro or jalapeños if desired and mix gently.
- For best flavor, refrigerate for 10–30 minutes before serving.
- Before serving, optionally top with cotija cheese and an extra sprinkle of Tajín.
Notes
English or Persian cucumbers work best as they are less watery and have thinner skins.
Adjust chili powder and Tajín to control the spice level.
Add sliced radishes or diced tomatoes for extra crunch and color.
Substitute lemon juice for lime if needed.
For a sweet and spicy variation, drizzle in a small amount of honey or agave.
Store leftovers in an airtight container in the refrigerator for up to 2 days and drain excess liquid before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
