Mexican food is famous for its rich history and cultural significance. It’s a blend of indigenous and Spanish influences, creating a diverse culinary landscape that’s full of vibrant flavors and traditions. Our cucumber salad reflects this heritage while introducing a fresh touch.
Why You’ll Love This Salad
This Mexican Cucumber Salad is a breeze to make and requires no cooking, which is a lifesaver on hot summer days. Here are a few reasons why it’s a winner:
- Quick Preparation: It takes just about 15 minutes from start to finish.
- Easy Servings: It makes six servings, but you can easily scale up or down.
- Beginner-Friendly: The steps are straightforward, and you likely have most of the ingredients already.
What You Need
Here’s what makes this salad so special:
- 2 Small English Cucumbers: These are ideal because of their thin skin and fewer seeds.
- ¼ Large Red Onion: Thinly sliced for a sweet, crunchy texture.
- ¼ Cup Cilantro Leaves: Fresh cilantro gives an authentic Mexican flavor.
- 1 ½ Tablespoons Neutral Oil: This binds the flavors together.
- 1 Tablespoon Tajin Seasoning (plus more for topping): The magic that gives this salad its unique flavor.
- ½ Cup Corn Nuts, Crushed: For a satisfying crunch.
Tips for Swaps
- No Tajin? Use a mix of chili powder, lime zest, and a pinch of salt.
- Vegan Version? Ensure your corn nuts are vegan-friendly.
- Different Texture? Use fresh corn kernels for a softer feel instead of crunchy corn nuts.
Assembling the Salad
Let’s get started!
Prepare Ingredients: Clean and dry the cucumbers, slice them into half rounds, and thinly slice the red onion. Finely chop the cilantro.
Combine the Base: Place the sliced cucumbers, red onion, and chopped cilantro in a bowl. Drizzle with neutral oil and toss gently.
Add Tajin Magic: Sprinkle Tajin over the salad and toss. Taste and add more if needed.
Crunch Time: Crush most of the corn nuts and add them to the salad. Save a few for garnish.
Final Touches: Serve immediately with extra cilantro, whole corn nuts, and a sprinkle of Tajin for a pop of color and texture.
Making It Yours
This recipe is super versatile:
Dietary Modifications
- Vegan: Ensure those corn nuts are vegan.
- Gluten-Free: It’s gluten-free already!
Spice Level
- Spicier: Add more Tajin or diced jalapeños.
- Milder: Reduce or omit the Tajin.
Fancy vs. Simple
- Fancy: Add diced avocado or cherry tomatoes.
- Simple: Stick with the basics for a quick snack.
Seasonal
- Summer: Just as it is for hot days.
- Winter: Add roasted veggies like bell peppers or zucchini for warmth.
Serving & Storage
Plating Tips
Serve in small bowls or glasses to show off those vibrant colors. Garnish with cilantro, whole corn nuts, and a sprinkle of Tajin.
Best Pairings
Pair this salad with tacos, grilled meats, or as a side to your favorite Mexican dishes.
Storage
Prepare ingredients ahead and store them separately in the fridge for up to a day. Assemble just before serving for the best texture.
This Mexican Cucumber Salad is a perfect blend of flavors and textures that will add a delightful twist to any meal. Whether you’re a seasoned chef or just starting out, this recipe is sure to become a favorite!
PrintMexican Cucumber Salad
A refreshing and flavorful Mexican-inspired salad, perfect for hot summer days. This dish combines the coolness of cucumbers with the zesty kick of Tajin seasoning and crunchy corn nuts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Salad
- Cuisine: Mexican
Ingredients
- 2 small English cucumbers, sliced
- ¼ large red onion, thinly sliced
- ¼ cup cilantro leaves, diced
- 1 ½ tablespoons neutral oil
- 1 tablespoon Tajin seasoning (plus more for topping)
- ½ cup corn nuts, crushed
Instructions
- Prepare Ingredients: Slice cucumbers into half rounds, thinly slice the red onion, and dice cilantro leaves.
- Combine Salad Base: In a medium bowl, combine cucumbers, onion, and cilantro. Drizzle with neutral oil and toss.
- Add Tajin Seasoning: Sprinkle 2 teaspoons of Tajin seasoning over the salad and toss. Add the final teaspoon if needed.
- Add Crunch: Crush corn nuts and add them to the salad, reserving some for garnish.
- Serve: Top with cilantro, whole corn nuts, and a dash of Tajin.
Notes
- Serving Suggestions: Pair with tacos, grilled meats, or as a side to enchiladas.
- Tips & Tricks: Use a mandolin for thin cucumber slices. Don’t overdress the salad to maintain crunchiness.
- Storage/Reheating: Store prepared ingredients separately in the refrigerator for up to a day. Assemble just before serving for best texture. This salad is best served fresh and does not require reheating.
