Description
A refreshing and creamy Mexican cucumber salad perfect for summer gatherings.
Ingredients
- 4 medium cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup crumbled cotija cheese
- 1 small jalapeño, finely chopped (optional)
- ½ cup Mexican crema or sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon Tajín seasoning, plus more to taste
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 teaspoon honey, optional
- Extra chopped cilantro for garnishing
- Additional cotija cheese for garnishing
- Lime wedges for serving
- A light sprinkle of Tajín or chili powder for garnishing
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds or half-moons. If using cucumbers with thick, waxy skin, peel them partially or completely according to your preference.
- For a crunchier salad, place the sliced cucumbers in a colander, sprinkle lightly with salt, and let them sit for 10 minutes. Gently pat them dry with paper towels to remove excess moisture.
- In a large bowl, whisk together the Mexican crema or sour cream, mayonnaise, lime juice, lime zest, Tajín, chili powder, garlic powder, cumin, salt, black pepper, and optional honey.
- Taste the dressing and adjust the lime juice or seasoning as needed. Add a little extra Tajín for more chili-lime flavor or a small spoonful of honey to balance the tanginess.
- Add the sliced cucumbers, red onion, chopped cilantro, and optional jalapeño to the bowl.
- Toss gently until the vegetables are evenly coated in the creamy dressing.
- Sprinkle the crumbled cotija cheese over the salad and gently toss once more. Reserve a little cheese for the final garnish.
- Refrigerate for 10–15 minutes if you prefer a colder salad. Just before serving, sprinkle with additional cotija cheese, cilantro, and Tajín.
- Serve immediately for the best crunchy texture.
Notes
- Adjust the spiciness by adding or omitting the jalapeño.
- For a vegan version, substitute the crema and mayonnaise with plant-based alternatives.
- This salad can be made a few hours in advance; just keep it refrigerated until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg