Sweet and Spicy Cucumber Salad

spicy cucumber salad served in a white bowl with a fork laid to the side

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Sweet and Spicy Cucumber Salad

Course Side Dish

Cuisine American

Keyword cucumber

Prep Time 15

Servings

Calories 322kcal

Equipment

1 large Bowl
1 Tongs or serving spoons

Ingredients

3 Seedless Cucumbers
2 Jalapeños
1 Red Onion
1 pint Cherry Tomatoes
1/4 cup Bacon Cooked, Chopped
1 cup Cheddar Cheese Shredded
1/4 cup Scallions Sliced
1 tbsp BBQ Dry Rub

Dressing

1/2 cup Mayo
1/4 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.

Video

Notes

Serving Size about 1 cup

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.

Nutrition