Zesty Mexican-Style Cucumbers
Cool, crisp cucumbers tossed in a tangy, spicy, and slightly sweet Mexican-style marinade. This quick, no-cook side dish is perfect for tacos, grilled meats, or enjoying as a healthy snack.
Ingredients
For the Salad
- 2-3 medium cucumbers washed and sliced into thin rounds
- 0.5 small red onion thinly sliced
- 1 teaspoon salt for drawing out moisture
For the Zesty Marinade
- 2 tablespoons white vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup or honey
- 1 tablespoon fresh lime juice
- 1-2 cloves garlic minced
- 1 bay leaf
- 1 dried chili pepper like chile de árbol (optional, whole)
- 4-6 black peppercorns
- 2 tablespoons fresh cilantro or parsley chopped, for garnish
Instructions
- Wash and slice cucumbers into thin rounds. Place them in a colander and sprinkle generously with salt.
- Toss cucumbers to coat with salt and let them sit for 15–20 minutes to draw out excess water.
- Rinse cucumbers under cold water to remove salt. Pat dry thoroughly with paper towels.
- In a large bowl, whisk together vinegar, olive oil, maple syrup (or honey), and lime juice.
- Add garlic, sliced red onion, bay leaf, dried chili pepper, and black peppercorns to the marinade. Stir to combine.
- Add dried cucumbers to the marinade. Toss gently to ensure all slices are coated.
- Cover and refrigerate for at least 1 hour to allow flavors to marinate and develop.
- Before serving, remove the bay leaf and chili pepper. Stir in fresh herbs and serve chilled.
Notes
For more heat, crumble the dried chili or add an extra one. For a milder flavor, skip the chili altogether. Store leftovers in the fridge for up to 3 days; cucumbers will soften slightly but remain flavorful.