10-Minute Mexican Cucumber Salad
This crisp, tangy Mexican cucumber salad is the kind of side you can throw together while the grill heats up. Fresh lime juice, chili seasoning, and crunchy cucumbers do all the work, no cooking required.
It is light, bright, and just spicy enough to keep things interesting. Serve it alongside tacos, grilled steak, or just about any summer meal that needs a cool, refreshing bite.
What Makes This Cucumber Salad So Refreshing
The combination of cold cucumber, sharp lime, and a gentle hit of chili powder is hard to beat on a hot day. I love that it comes together in ten minutes flat, using ingredients I almost always have on hand. The red onion and cilantro add just enough punch to make it feel like more than a simple side, but it never overpowers whatever you are serving it with.
It also holds up better than most dressed salads. The lime juice and salt draw out a little moisture from the cucumbers without turning them limp, so leftovers stay crisp until the next day.
Ingredients
- 3 large English cucumbers, diced (about 4 cups): English or Persian cucumbers are ideal, thin skin and few seeds. If using regular cucumbers, peel and seed them first.
- ½ small red onion, thinly sliced: a sharp bite. Soak in cold water for 10 minutes to tame it if you prefer.
- 1 jalapeño, seeded and finely chopped: leave a few seeds in for extra heat.
- ¼ cup fresh cilantro leaves, roughly chopped: you can substitute flat-leaf parsley if cilantro tastes soapy to you.
- 3 tbsp fresh lime juice (from about 2 limes): fresh is best, but bottled works in a pinch.
- 1 tbsp olive oil: just enough to help the dressing coat the vegetables.
- 1½ tsp chili-lime seasoning (such as Tajín): that classic Mexican tangy, salty, mild heat.
- ¼ tsp salt: adjust to taste.
- Optional: 2 tbsp crumbled cotija cheese: adds a creamy, salty finish.
Variations / Substitutions
- Make it creamy: Stir in 2 tablespoons of Mexican crema or sour cream after tossing.
- Use a different chili: Swap Tajín for ½ teaspoon ancho chili powder plus a pinch of salt and a squeeze of lime zest.
- Add fruit: Toss in diced mango or pineapple for a sweet contrast.
- Swap the cheese: If cotija isn’t around, crumbled feta or queso fresco does the trick.
If you’re into bright, tangy sides, you might also like my Jicama Mango Slaw.
How To Make Mexican Cucumber Salad
Step 1: Slice the Cucumbers and Onion
Start by cutting the cucumbers into ½-inch dice. If you are using a thick-skinned cucumber, peel it first. Slice the red onion as thin as you can, aim for about ⅛-inch half-moons, and finely chop the jalapeño. Toss them all into a large bowl.
Step 2: Whisk the Chili-Lime Dressing
In a small bowl, whisk together the 3 tablespoons lime juice, 1 tablespoon olive oil, 1½ teaspoons Tajín seasoning, and ¼ teaspoon salt. Whisk for about 30 seconds until the salt dissolves and the chili seasoning is evenly blended.
Step 3: Toss and Top the Salad
Pour the dressing over the cucumber mixture and toss well. Let the salad sit for about 5 minutes at room temperature to let the flavors mingle. Just before serving, sprinkle the chopped cilantro and crumbled cotija cheese, if using, over the top. Give it one more gentle toss and serve.
A Few Tips for the Best Cucumber Salad
- Start with cold cucumbers. A quick chill in the fridge for 20 minutes before you dice them makes the salad extra refreshing.
- Taste and adjust. Different brands of chili-lime seasoning vary in saltiness, so add the salt in the dressing first, then taste before you pour it over.
- Do not skip the rest. Letting the salad sit for 5 minutes softens the onion slightly and helps the flavors meld.
- For a party, scale up. This recipe doubles easily. Just keep the dressing ratios the same and use a bigger bowl.
Scale the recipe up or down:
| Servings | Cucumbers (diced) | Lime Juice | Tajín | Salt |
|---|---|---|---|---|
| 2 | 2 cups | 1½ tbsp | ¾ tsp | ⅛ tsp |
| 4 | 4 cups | 3 tbsp | 1½ tsp | ¼ tsp |
| 8 | 8 cups | 6 tbsp | 1 tbsp | ½ tsp |
Storing Leftover Salad
Store the dressed salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will release some liquid, so give it a stir before serving again. It stays crisp and delicious.
What Goes Well With Mexican Cucumber Salad
This salad cuts through rich, smoky flavors beautifully. Pile it next to carne asada tacos, grilled chicken thighs, or a platter of cheese enchiladas. It also makes a great topping for a grain bowl with black beans, corn, and avocado.
Frequently Asked Questions
Can I use regular cucumbers instead of English?
Yes. Just peel them and scoop out the seeds before dicing, otherwise they will be too watery.
How spicy is this salad?
It has a gentle heat from the jalapeño and chili-lime seasoning, but it is not overwhelming. To make it milder, omit the jalapeño and use half the Tajín.
Can I add avocado?
Absolutely. Dice a ripe avocado and fold it in right before serving so it does not get mushy.
Can I make this ahead of time?
You can dice the cucumbers and mix the dressing separately up to 4 hours ahead. Toss everything together about 20 minutes before serving.
Mexican Cucumber Salad Recipe
Ingredients
Method
- Cut cucumbers into ½-inch dice. Thinly slice red onion and finely chop jalapeño. Combine in a large bowl.
- In a small bowl, whisk together lime juice, olive oil, Tajín, and salt until the salt dissolves.
- Pour dressing over the cucumber mixture and toss. Let sit 5 minutes. Sprinkle with cilantro and cotija cheese (if using), toss gently, and serve.
