This simple, spicy cucumber salad works well as a side dish, or tossed into a green salad, thrown into a wrap, or added to a falafel or sandwich. The spice level can easily be adjusted depending on the type of peppers you use. The recipe calls for Fresno peppers. Fresno peppers are similar in taste and size to a jalapeños, but have much thinner walls.
Young green Fresno chiles are mild, and red ones are much spicier. These peppers are native to California, so feel free to substitute jalapeños or serranos if you like it spicy, or even red bell peppers to keep it much, much milder. Recipes and photos from Fusion Food in the Vegan Kitchen by Joni Marie Newman, ©2013 Fair Winds Press. Reprinted by permission.
- 3 cucumbers
- 4 Fresno chiles, seeded and finely diced (or see substitutions, above)
- ½ cup chopped cilantro
- ¼ cup rice vinegar
- 2 tablespoons agave
- 2 tablespoons lime juice
- 1 teaspoon to 1 tablespoon red pepper flakes, to taste
- ¼ teaspoon sea salt 1/4 teaspoon black pepper
- Remove the seeds from your cucumbers by slicing the cucumber in half lengthwise and scraping out the seeds using a spoon.
- Dice the cucumbers and add them to a mixing bowl.
- Add the chiles and chopped cilantro.
- In a small bowl, whisk together the vinegar, agave, lime juice, red pepper flakes, salt, and pepper. add to the cucumber mixture and toss to coat. Keep refrigerated until ready to serve.
- Here are more super savory salads.
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