Sweet and Spicy Cucumber Salad is going to be your new tailgate/cookout side dish this year. the freshness of the cucumbers and onions with a spicy jalapeño kick brought together with a creamy dressing makes this recipe straight up delicious.

The best part of this recipe for me is I don't free bloated or stuffed like I do when I have heavier side dishes like Mac and cheese or potato salad.

Why You Will Love This Recipe
- Cheap: This cucumber salad can feed a crowd on a budget and I bet you already have a lot of the ingredients on hand.
- Light: Even though there is some bacon and cheese in this recipe you won't feel like you over indulged after eating like you would with other heavy side dishes.
- Quick: I literally made this spicy cucumber salad in less than 10 minutes so no excuse to not give its a try.
- Make Ahead: I make this recipe the night before and it will actually taste even better the next morning after the cucumbers have had some time to marinate in the creamy dressing.

Ingredient List
- Seedless Cucumbers: You can use any cucumber this is just my preference because I hate seeds in cucumbers.
- Red Onion
- Cherry Tomatoes
- Scallions
- Jalapeños: I prefer fresh but you can also use pickled or even banana peppers instead.
- Chopped Bacon: I buy the pre cooked/chopped just to keep it easy
- Shredded Cheese: I used a low fat cheddar just to reduce the calories

Dressing Ingredients
- BBQ Sauce: I like to use one that's not to thick and has a good amount of vinegar.
- Worcestershire: The Bear and Burtons Brand is miles above any other brand so I highly recommend this specific brand.
- Mayonnaise: I used Light Mayo just to cut the calories down
- Mustard: Choose a grainy mustard with a little kick to it or at least a classic dijon. I would avoid plant yellow ballpark mustard.
- Dry Rub: To keep it as simple as possible This is the only seasoning I used in the recipe. It has salt, pepper, sugar, herbs and spices so you really don't need anything else.

Preparation
- Using a mandolin (CAREFULLY) Slice the cucumbers, onions and jalapeños into a bowl. Slice the tomatoes and chop the scallions and add to the bowl as well.
- Add the Chopped bacon, cheese, and bbq dry rub seasoning.
- Prepare the dressing by whisking together the mayo, bbq sauce, Worcestershire and mustard.
- Pour over the dressing and toss to combine all ingredients. Chill for 30 minutes before serving for best results.

Tips and Recommendations
Making Ahead: This salad is best when it's made a few hours ahead of serving. You can make it overnight as well but I don't recommend making more than 24 hours before serving. You can also slice and chop all the veggies and prepare the dressing but wait until the morning of to toss the ingredients together.
Storage: Keep the cucumber salad in a sealed container for up to 3-5 days. You will notice the cucumbers going lip after 2-3 days but it's still safe to eat. I do not recommend freezing.
Other Ingredients: You can customize this salad with other veggies like roasted corn, avocado, chick peas, broccoli or shaved Brussel sprouts.
You can also add proteins like: chopped hard boiled egg, chilled shrimp, crab, deli turkey, ham or chicken.
*If you are using traditional seeded cucumbers you can slice them in half lengthwise and use a spoon to scoop out the seeds. If the skin is tough you may want to peel that as well.

FAQ
Both actually have seeds but the seedless also known as English cucumbers have very tiny almost unnoticeable seeds. The English cucumber is long and skinny with a thin skin. They are often individually wrapped when you see them in stores. Traditional cucumbers have much larger seeds, a tougher skin and can be of many shapes and sizes .
I recommend using low fat mayo as well as low fat shredded cheese. You may also look for a sugar free bbq sauce to reduce the carbs and calories.
It definitely has been a good year for cucumber sales since the sliced cucumber salad in deli cup trend has immersed. I would be lying if I said I hadn't tried a few myself.

More Side Dish Recipes to Try
- Corn and Avocado Salad
- Smoked Mac and Cheese
- Kimchi Coleslaw
- Italian Hoagie Coleslaw
- Spicy Korean Pickles
Sweet and Spicy Cucumber Salad
Equipment
- 1 large Bowl
- 1 Tongs or serving spoons
Ingredients
- 3 Seedless Cucumbers
- 2 Jalapeños
- 1 Red Onion
- 1 pint Cherry Tomatoes
- ¼ cup Bacon Cooked, Chopped
- 1 cup Cheddar Cheese Shredded
- ¼ cup Scallions Sliced
- 1 tbsp BBQ Dry Rub
Dressing
- ½ cup Mayo
- ¼ cup BBQ Sauce
- 2 Tbsp Spicy Mustard
- 2 tbsp Worcestershire sauce
Instructions
- Slice the cucumbers, onions and jalapeños carefully using a mandolin or a sharp knife. The slices should be thin and even. Next chop scallions and slice cherry tomatoes into halves. Add all ingredients to a large bowl.
- Add in cheese and bacon to the bowl then season with bbq dry rub.
- Prepare the dressing by whisking together: Mayo, BBQ Sauce, Mustard and Worcestershire. Pour dressing into the bowl and toss with all the veggies, bacon and cheese so all ingredients are well combined.
- Optionally top with a sprinkle of cheese, bacon and scallions. Chill for 30 minutes before serving.
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