Jalapeño Popper Cucumber Salad (Print Version)
Crispy cucumbers, creamy cheese, and jalapeño combine in a zesty, refreshing salad topped with sesame seeds.
# Ingredients:
→ Vegetables
01 -
2 Persian cucumbers, unpeeled, sliced into 0.5 cm rounds
02 -
0.5 red onion, finely diced
03 -
1 jalapeño, deseeded and finely diced (retain seeds for extra heat if desired)
→ Dairy
04 -
3–4 tablespoons cream cheese with herbs, softened
05 -
1 tablespoon Greek yogurt or sour cream
06 -
3–4 tablespoons sharp cheddar cheese, shredded
→ Seasonings
07 -
0.5 teaspoon garlic powder
08 -
0.33 teaspoon smoked paprika
09 -
0.25 teaspoon coarse sea salt or flaky sea salt
→ Optional
10 -
0.25 teaspoon soy sauce (regular or light)
11 -
Black and white sesame seeds, for garnish
# Steps:
01 -
Slice cucumbers into 0.5 cm rounds with a mandoline or sharp knife and transfer to a mixing bowl.
02 -
Incorporate finely diced red onion and jalapeño into the bowl with the cucumbers.
03 -
Add softened cream cheese, Greek yogurt or sour cream, garlic powder, smoked paprika, salt, shredded cheddar, and soy sauce if using, into the bowl.
04 -
Toss thoroughly with a spatula or large spoon until vegetables are evenly coated with the creamy mixture.
05 -
Transfer salad to a serving dish and generously sprinkle with black and white sesame seeds.
06 -
For enhanced flavor and texture, refrigerate for 15 to 20 minutes prior to serving.
# Notes:
01 -
For a milder flavor, fully remove seeds and membranes from the jalapeño.
02 -
Substitute Persian cucumbers with English cucumbers if needed.
03 -
Add cooked, crumbled bacon for a classic flavor profile, but omit for vegetarian preparation.
04 -
Complements grilled proteins or works well as a spicy picnic accompaniment.