Chilli Lime Cucumber Salad (Printable Version)

Crisp cucumbers and red onion tossed with a zesty, spicy lime dressing and fresh cilantro.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1/4 cup fresh cilantro leaves, chopped

→ Dressing

04 - 2 tablespoons fresh lime juice
05 - 1 tablespoon olive oil
06 - 1 teaspoon chili flakes
07 - 1 teaspoon honey or agave syrup
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper

→ Garnish

10 - 1 tablespoon toasted sesame seeds

# How To Make It:

01 - In a large bowl, combine the sliced cucumbers, red onion, and chopped cilantro.
02 - In a small bowl, whisk together the lime juice, olive oil, chili flakes, honey or agave, salt, and black pepper until well blended.
03 - Pour the dressing over the cucumber mixture and toss gently to coat evenly.
04 - Let the salad sit for 5 minutes to allow the flavors to develop and meld together.
05 - Sprinkle with toasted sesame seeds before serving if desired. Serve chilled for optimal flavor.

# Expert Advice:

01 -
  • It comes together in the time it takes to catch your breath, no cooking required.
  • The balance of cool crunch and spicy warmth makes it impossible to stop eating.
  • It's naturally vegan and gluten-free, so it works for nearly every table you bring it to.
02 -
  • Don't slice your cucumbers too far in advance or they'll start weeping liquid and diluting your beautiful dressing—wait until you're ready to dress them.
  • The heat from the chili builds as the salad sits, so if you like it mild, dial back the amount and taste before adjusting further.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds if you have time—the difference between pre-toasted and freshly toasted is the difference between nice and unforgettable.
  • If you're making this ahead, dress it just before serving and keep the components separate until the last moment to maintain that prized crunch.
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