This easy cucumber salad is a quick, fresh summer side with a gentle kick from crushed red pepper and a bright cilantro-lime finish. It pairs perfectly with Mexican-style meals. Originally posted January 6, 2014.
Table of Contents
- Super versatile Cucumber Salad with Cilantro
- What you’ll need for Cucumber Lime Salad
- How to make Mexican Cucumber Salad
- Tips for Lime Cucumber Salad
- Storing Cucumber Cilantro Salad
- What to serve with Cilantro Cucumber Salad
- More great salads to try out
- Mexican Cucumber Lime Salad (Recipe)
I love simple recipes that come together in minutes, and this cucumber salad is exactly that. Thinly sliced cucumbers tossed with a bright lime and olive oil dressing, minced jalapeño and garlic for a little heat, and plenty of chopped cilantro create a refreshing side that complements tacos, rice and beans, enchiladas, grilled meats, or anything you’d serve alongside Mexican-inspired food.
The salad is light and bright. You can serve it right away, or let it chill for a couple of hours to deepen the flavors. Cucumbers are available year-round, so this can be made any time you want a crisp, healthy side.
Make sure to slice the cucumbers very thin for the best texture—bendy, delicate slices absorb the dressing nicely and remain pleasant to eat. A mandolin slicer or a very sharp knife will help you get consistently thin slices.
Super versatile Cucumber Salad with Cilantro
This salad is incredibly flexible: use it as a crunchy taco topping, a substitute for lettuce in burrito bowls, a garnish for tortilla soup or barbacoa, or serve it as a simple side with enchiladas, tamales, carnitas, or grilled proteins. The bright lime, fresh cilantro, and slight heat from jalapeño make it a lively pairing for many dishes.
What you’ll need for Cucumber Lime Salad
Quick shopping list — see the recipe card below for exact amounts and full instructions.
- Jalapeño
- Garlic
- Fresh lime juice (from 2 limes)
- Crushed red pepper
- Olive oil
- 2 cucumbers
- Cilantro
How to make Mexican Cucumber Salad
Overview — full recipe and measurements are in the recipe card below.
- Dice jalapeño and mince garlic, then combine in a bowl with lime juice, crushed red pepper, salt and pepper.
- Whisk in olive oil to make a light dressing.
- Very thinly slice the cucumbers and toss with the dressing.
- Finely chop cilantro and stir into the salad. Serve immediately or refrigerate to marinate.
Tips for Lime Cucumber Salad
How to get thin, flexible cucumber slices
Thin slices are key. Use a mandolin or a very sharp knife to slice the cucumbers paper-thin so they stay flexible and absorb the dressing. If you don’t have a mandolin, take your time with careful, even slices.
If the slices are too thick they’ll be brittle and less pleasant to eat; aim for thin, bendable slices that cradle the dressing.
Crushed red pepper adds a mild kick without overpowering the fresh flavors. Serve right away or let the salad rest in the fridge for a couple hours for a stronger, melded flavor.
Storing Cucumber Cilantro Salad
Store in the refrigerator for up to 3–5 days, though cucumbers lose crispness and the salad is best within the first couple of days. For crisper slices, lightly salt the cucumbers and let them drain in a colander for 10–15 minutes, then pat dry before tossing with the dressing.
How do you keep cucumber salad from getting soggy?
The best approach is to eat it soon after making it. If you need to prep ahead, salt and drain the cucumber slices to remove excess moisture, then pat dry before dressing; this helps slow sogginess but won’t prevent texture loss indefinitely.
If you make this recipe, feel free to share photos on Instagram — I love seeing how people serve it!
What to serve with Cilantro Cucumber Salad
This salad pairs beautifully with Spanish-style rice or cauliflower rice, braised beef for tacos (carne guisada), slow-cooked pinto beans, chicken tortilla soup, grilled fish, or as a bright topping for tacos and burrito bowls.
More great salads to try out:
Asian Marinated Cucumber Salad — a tangy, savory option.
Pistachio-Pear Cucumber Salad — simple, refreshing, and light.
Pineapple Spinach Salad — a fruity twist on traditional greens.
Best Greek Tomato Cucumber Salad with Feta — quick and classic.
Raspberry Avocado Salad with Poppyseed Dressing — bright and fresh.
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Mexican Cucumber Lime Salad
Ingredients
- 1 jalapeño, seeded and finely diced
- 2 cloves garlic, finely minced
- 3 tablespoons fresh lime juice
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt, or to taste
- Black pepper, to taste
- 3 tablespoons olive oil
- 2 cucumbers, very thinly sliced
- 4 tablespoons cilantro, minced (or to taste)
Instructions
- Dice the jalapeño and mince the garlic, then place both in a medium bowl.
- Add the fresh lime juice, crushed red pepper, salt, and black pepper. Whisk in the olive oil to combine and set the dressing aside.
- Thinly slice the cucumbers (a mandolin or a very sharp knife works best). Add the cucumber slices to the dressing and toss to coat.
- Finely chop the cilantro and stir it into the salad. Serve immediately or refrigerate for a couple hours to let the flavors meld.