Jamaican Cucumber Salad is a refreshing salad that is made for everyday meals in most Caribbean homes. It comes together in 10 minutes using simple ingredients (vegan, gluten-free).
About This Recipe
Jamaican Cucumber Salad is a refreshing and cooling salad that is perfect for hot summer days.
It is made in most Caribbean homes for everyday meals using thin slices of fresh cucumbers, red onions, garlic, scotch bonnet chili pepper, and lime juice.
The Caribbean cucumber salad recipe is typically served chilled or at room temperature.
This vegan and gluten-free spicy cucumber salad is great to make for BBQ, potluck, summer cookout, or picnic.
You can easily double or triple the recipe.
Cucumber – Try to use Persian cucumbers as they are more flavorful, have thin skin, and lesser seeds as compared to regular cucumbers. having said that, feel free to use any variety of large cucumbers that is easily available.
You can either peel the cucumber or leave the skin on, it’s totally up to you. I personally like to keep the skin on as it makes them crunchy.
Red Onions – They add a nice flavor and crunch to the salad. If the onions are too bitter, then soak them in cold water for 15 minutes. Drain well and use in the recipe.
You can also use white onion for a milder taste.
Scotch Bonnet Peppers – These peppers are very hot and traditionally used in Caribbean cooking. If they are not available, feel free to use any hot pepper like habanero, jalapeno, etc that is easily available.
Make sure to deseed the chilies to reduce the spiciness.
Also, be very careful while handling the chilies and wear gloves if your skin is very sensitive.
Others – You will also need garlic, scallion, freshly squeezed lime juice (or lemon juice), salt, and freshly ground black pepper.
In a large bowl, transfer 2 English cucumbers (thinly sliced), ½ red onion (thinly sliced), 1 scallion (chopped), 1 teaspoon deseeded and chopped scotch bonnet pepper (or any other hot pepper), ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper and 2 tablespoon lime juice.
Serve chilled or at room temperature.
Try using white vinegar, rice vinegar, or red wine vinegar in place of the fresh lime juice.
Add in some chopped fresh herbs such as cilantro, parsley, or basil.
For a sweeter version, add in a tablespoon of brown sugar, honey, maple syrup, or agave nectar.
Looking for more heat? Add in more scotch bonnet peppers or use a hotter pepper such as habanero or ghost pepper. Proceed with caution though, these peppers are very hot!
You can also add a tablespoon of extra virgin olive oil, sesame oil, avocado oil, grapeseed oil, etc to the salad.
If you don’t like spicy food, then skip adding the peppers.
You can also add green mangoes, cherry tomatoes, green cabbage and carrots to this easy cucumber salad.
Jamaican Cucumber Salad is a great side dish to serve with any grilled meats like Jerk Chicken or seafood.
This healthy salad can also be enjoyed as a light lunch or snack. If you are looking for a little more protein, you can add some cooked shrimp or diced chicken to the salad.
This salad is best if eaten the same day it is made. However, it will keep in the fridge for 1-2 days in an airtight container.
Cucumbers are a high water content vegetable and they will start to release water as they sit in the dressing. If you notice the salad getting watery, drain off any excess liquid before serving.
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Jamaican Cucumber Salad Recipe
- 2 medium English cucumbers (thinly sliced)
- ½ red onion (thinly sliced, or white onion)
- 1 scallion (chopped)
- 1 teaspoon deseeded and chopped scotch bonnet pepper (or any other hot pepper)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lime juice (or lemon juice)
- In a large mixing bowl, add all the ingredients.
- Mix well.
- Serve chilled or at room temperature.