Caribbean Cucumber Salad

"I like this salad in the summer with our BBQ evenings. It is tart and a little hot. If you don't do hot so well, use one pepper."
 
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Ready In:
1hr 35mins
Ingredients:
5
Serves:
2
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ingredients

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directions

  • Slice the cucumbers lengthwise and remove seeds with a spoon or melon baller.
  • Slice each half into 1/2 inch slices.
  • Place in a bowl and sprinkle with the salt.
  • Toss gently and let sit for 30 minutes.
  • Drain well.
  • Place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic.
  • Toss well.
  • Cover and let sit at room temperature for 1 hour before serving.

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Reviews

  1. This is delightful! I made it for lunch and ate it all. I've never had cucumber and jalepeno together before...didn't know what I was missing. Thanks for an unusual, refreshing, and delicious salad recipe, Miss Annie! I'll make this one often.
     
  2. yum! I used chili pepper spice and it worked great.
     
  3. I used only one pepper fearing that not everyone in my family would like it too spicy, but this left it a little bland (for my tastes). Very nice, very cool summer sidedish.
     
  4. What a wonderful blend of flavors! I was curious about the jalapeno and garlic mixed with such a mild vegetable like cucumbers, but it was just perfect. The cukes were cut a bit thick, so it helped them compete with everything else, I think. The lime juice topped it off nicely and gave it a fresh citrus kick. I cut this recipe in half and like Linorama, ate the whole thing myself! Thanks for the yummy lunch Miss Annie.
     
  5. I don't normally enjoy cucumber, but this was fantastic. The raw garlic was Very sharp, in future I may try it either roasted first or pre-soaked in the lime juice to break down some of the harsher flavors. Was a nice compliment to our meal.
     
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