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    Home » Recipes » Vegan Main Dishes

    Sweet and Spicy Cilantro‐Cucumber Salad

    Published: Apr 20, 2016 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Sweet spiced chili cuke salad

    Sweet and Spicy Cilantro‐Cucumber Salad

    This simple 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.
    5 from 1 vote
    Print Pin Rate Email
    Course: Salad
    Cuisine: Healthy
    Diet: Vegan, Vegetarian
    Keyword: cucumber salad
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 8
    Calories: 35kcal
    Author: Veg Kitchen

    Ingredients

    • 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


    • ¼ teaspoon black pepper
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 80mg | Potassium: 186mg | Fiber: 1g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

    Sweet spiced chili cuke salad -

    • Here are more super savory salads.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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