Easy 7-Ingredient Jamaican Cucumber Salad

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I’d never tried Jamaican cucumber salad until my neighbor brought it to our summer block party last year. Growing up, our cucumber salads were always the same – just vinegar, onions, and a pinch of salt. Nothing wrong with that, but it got boring after a while.

What makes this Jamaican version different is how it brings together cool cucumbers with a bit of heat from scotch bonnet peppers. Don’t worry if you’re not big on spicy food though – you can always dial back the heat or skip it completely. It’s become my go-to side dish when I want something fresh that’s a little different from the usual.

What Kind of Cucumbers Should I Use?

English cucumbers are the star choice for this Jamaican salad, though regular garden cucumbers can work in a pinch. English cucumbers (sometimes called hothouse or seedless cucumbers) have thinner skin, fewer seeds, and tend to be less bitter than their regular counterparts. They’re also typically wrapped in plastic at the grocery store to protect their thin skin. If you do end up using regular cucumbers, you might want to peel them and remove the seeds first to avoid any bitter taste. Just make sure whichever type you choose is firm and bright green, without any yellow spots or soft patches.

Options for Substitutions

This fresh and zingy salad is pretty flexible with substitutions. Here’s what you can swap:

• English cucumbers: Regular garden cucumbers work fine here – just peel them first and remove the seeds if they’re large. Persian cucumbers are another good option, and you’ll need about 4-5 to match the amount.
• Red onion: White onion works just as well as mentioned, and you could even use sweet Vidalia onions for a milder flavor. Just make sure to slice them really thin.
• Scotch bonnet pepper: Can’t find scotch bonnets? Try habanero peppers for similar heat, or jalapeños for a milder kick. If you’re not into spicy food, you can use a pinch of cayenne or skip the hot pepper altogether.
• Lime juice: Lemon juice makes a good substitute as noted. In a pinch, you could also use apple cider vinegar – just use 1 tablespoon instead of 2, as vinegar is stronger than citrus juice.
• Scallions: If you’re out of scallions, try using chives or the green parts of a leek. You could even skip them if needed – the salad will still taste good.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing Jamaican cucumber salad is not removing excess moisture from your cucumbers – take a moment to salt them and let them drain in a colander for 15-20 minutes, then pat dry with paper towels to prevent a watery salad. When handling scotch bonnet peppers, always wear gloves and avoid touching your face, as these peppers are extremely hot and can cause serious discomfort if they get in your eyes or on sensitive skin. For the crispest texture, slice your cucumbers and onions as thinly as possible (using a mandoline if you have one), and don’t dress the salad too far in advance – adding the lime juice just before serving keeps everything fresh and crunchy. To get the most juice from your limes, roll them firmly on the counter before squeezing and make sure they’re at room temperature.

What to Serve With Jamaican Cucumber Salad?

This cool and spicy cucumber salad makes an excellent side dish for classic Caribbean main courses. It pairs perfectly with jerk chicken or pork, helping to balance out those bold, spicy flavors with its refreshing crunch. You can also serve it alongside grilled fish or shrimp with rice and peas for a complete Caribbean-inspired meal. For a casual backyard barbecue, try it next to some grilled meats – the bright lime and scotch bonnet flavors add a tropical twist to standard cookout fare.

Storage Instructions

Keep Fresh: This cucumber salad tastes best when eaten fresh, but you can keep it in an airtight container in the fridge for up to 2 days. The cucumbers will release some water over time, but you can easily drain off any excess liquid before serving.

Make Ahead: If you want to prep this salad ahead of time, slice all your vegetables and store them separately. Mix everything together with the lime juice and seasonings just about 30 minutes before serving – this gives the flavors time to blend while keeping the cucumbers crisp.

Serving Tip: When you’re ready to serve leftover salad, give it a quick toss and taste it first. You might want to add a fresh squeeze of lime juice to wake up the flavors, as they can mellow in the fridge.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 70-90
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 15-20 g

Ingredients

• 2 medium-sized english cucumbers, sliced thin
• 1/2 red onion, sliced thin (white onion works too)
• 1 chopped scallion
• 1 teaspoon scotch bonnet pepper, deseeded and chopped (or another hot pepper)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons lime juice, freshly squeezed (or lemon juice)

Step 1: Combine the Ingredients

In a large mixing bowl, gather all your desired ingredients.

These might include anything from fresh vegetables, cooked grains, or proteins, depending on the dish you’re preparing.

Ensure that all components are prepped and ready to go before mixing.

Step 2: Mix Everything Together

Use a large spoon or a pair of tongs to thoroughly mix all the ingredients in the bowl.

Ensure that everything is evenly distributed and coated, if you’re using a dressing or sauce.

Take your time to achieve a uniform mix for the best flavor and texture.

Step 3: Serve

Once mixed, decide if you prefer your dish chilled or at room temperature.

For chilled servings, cover the bowl and place it in the refrigerator for at least 30 minutes.

Otherwise, you can serve it immediately at room temperature.

Enjoy your dish as a refreshing and flavorful option!