Jalapeno Popper Cucumber Salad Recipe

Introduction

This Jalapeno Popper Cucumber Salad is a refreshing twist on the classic appetizer, combining cool cucumbers with a creamy, spicy dressing. It’s quick to make and perfect for a light snack or side dish that packs a flavorful punch.

Ingredients

• 2 cups Persian cucumbers, sliced into rounds
• 1/4 cup red onion, diced
• 1 jalapeno, diced (remove seeds for less heat)
• 2 ounces cream cheese, softened
• 1/4 cup Greek yogurt or sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Sea salt, to taste
• 1/4 cup sharp cheddar cheese, shredded
• 1 teaspoon soy sauce (optional)
• Sesame seeds, for garnish

Instructions

1. Step 1: Slice the Persian cucumbers into thin rounds and place them in a mixing bowl.
2. Step 2: Dice the red onion and jalapeno, then add them to the cucumbers.
3. Step 3: In a separate bowl, combine the softened cream cheese, Greek yogurt or sour cream, garlic powder, smoked paprika, and sea salt. Mix until smooth.
4. Step 4: Add the cream cheese mixture to the cucumber, onion, and jalapeno. Stir gently to coat all the vegetables evenly.
5. Step 5: Fold in the shredded sharp cheddar cheese and add soy sauce if using, tossing everything together carefully.
6. Step 6: Sprinkle the salad with sesame seeds for a nutty finish and serve chilled.

Tips & Variations

• To reduce the heat, remove the seeds from the jalapeno before dicing.
• Use full-fat Greek yogurt for a richer texture or sour cream for a tangier flavor.
• Add fresh herbs like dill or chives to brighten the salad.
• For a vegan version, substitute cream cheese and yogurt with plant-based alternatives and cheddar with vegan cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best served cold, but give it a gentle stir before serving to recombine any ingredients that may separate. Avoid storing for too long to keep cucumbers crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular cucumbers work fine. Just peel them if their skin is thick and remove seeds if preferred to avoid extra bitterness and moisture.

Is it necessary to use soy sauce?

No, soy sauce is optional and adds a subtle umami flavor. If you’re avoiding soy, simply skip it and the salad will still be delicious.

Jalapeno Popper Cucumber Salad Recipe

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★★★★★

4.7 from 139 reviews

This Jalapeno Popper Cucumber Salad is a refreshing and creamy side dish combining crisp Persian cucumbers with zesty jalapenos, sharp cheddar, and a tangy cream cheese and Greek yogurt dressing. It’s a perfect low-effort, no-cook recipe bursting with flavor and a subtle smoky kick, ideal for summertime meals or as a vibrant appetizer.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 cups Persian cucumbers, sliced into rounds
• 1/2 cup red onion, diced
• 1 jalapeno, diced (remove seeds for less heat)

Dressing & Cheese

• 1/4 cup cream cheese, softened
• 1/4 cup Greek yogurt or sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1/2 cup sharp cheddar cheese, shredded

Optional & Garnish

• 1 teaspoon soy sauce (optional)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Prepare the Vegetables: Slice the Persian cucumbers into thin rounds to provide a crisp texture. Dice the red onion and jalapeno finely, making sure to remove jalapeno seeds if you prefer less heat.
2. Combine the Veggies: In a large mixing bowl, gently toss together the cucumbers, red onion, and jalapeno, ensuring even distribution of each ingredient.
3. Mix the Dressing: In a separate small bowl, blend the softened cream cheese and Greek yogurt until smooth. Stir in the garlic powder, smoked paprika, and sea salt to infuse flavor evenly throughout the dressing.
4. Add Cheese and Optional Soy Sauce: Fold the shredded sharp cheddar cheese into the dressing mixture. If using, drizzle the soy sauce over the combined vegetables for an extra layer of umami flavor.
5. Toss Salad Together: Pour the dressing over the cucumber mixture, tossing gently but thoroughly to coat all the vegetables with the creamy dressing and spices.
6. Garnish and Chill: Sprinkle the salad with sesame seeds for added texture and a nutty flavor. Refrigerate the salad for at least 30 minutes to chill and allow the flavors to meld before serving cold.

Notes

• For a milder salad, remove the seeds from the jalapeno to reduce heat.
• Greek yogurt can be substituted with sour cream for a slightly tangier taste.
• Adding soy sauce is optional but adds a subtle umami boost to the salad.
• Use Persian cucumbers because of their thin skin and smaller seeds, which are less bitter and more tender than regular cucumbers.
• Chilling the salad before serving enhances the flavor combination and crispness.
• The salad is best consumed within 1-2 days for optimal freshness.

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