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Aerial photo of cucumber salad in a bowl with slices of jalapeño peppers on top.
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Zesty Cucumber Salad Recipe

This easy 5-ingredient cucumber salad recipe can be eaten with a fork or used as a dip. Crispy cucumbers get soaked in a tangy rice vinegar and peppy ranch sauce, as sweet onions and spicy bits of jalapeño complement every crunchy bite.
Prep Time10 minutes
Chilling Time1 hour
Total Time1 hour 10 minutes
Recipe Author Lynn April
Servings: 10 servings

Ingredients

  • 3 large cucumbers peeled then sliced and quartered1
  • ½ sweet onion2 finely chopped; about ½ cup
  • 1 small jalapeño pepper seeded3 and finely chopped; optional
  • 1 packet (28g) dry ranch dressing
  • ½ cup (120mL) rice vinegar

Instructions

  • Place cucumbers and onion (and jalapeño, if using) into a medium size bowl. Stir together to combine.
    3 large cucumbers, ½ sweet onion2, 1 small jalapeño pepper
  • Sprinkle ranch packet over cucumber and onion mixture, then drizzle with rice vinegar. Stir gently until everything is fully coated.
    1 packet (28g) dry ranch dressing, ½ cup (120mL) rice vinegar
  • Cover salad and chill at least 1 hour before serving. Serve as a side dish or as a dip for crackers, chips, or bread. Leftovers stay fresh covered tightly in the refrigerator up to 4 days.

Notes

  1. Cucumbers: if you prefer to make this more of a dip/salsa, chop or dice cucumbers instead. If you want to use English cucumbers, use 2 large or 8 small.
  2. Onion: people often like red onion in cucumber salad, but a sweet onion is my preference in this recipe. Any onion you like is fine.
  3. Jalapeño: if you want to keep some heat in this salad, keep some of the seeds. The more seeds you keep, the spicier it will be. If you don't want any heat at all, you can substitute with ¼ of a green bell pepper or omit the pepper entirely.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1serving | Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 213mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 0.2mg
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