Jalapeno Popper Cucumber Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 Persian cucumbers
02 -
½ red onion
03 -
1 jalapeno
04 -
3-4 tablespoon cream cheese, preferably with herbs
05 -
1 tablespoon Greek yogurt or sour cream
06 -
½ teaspoon garlic powder
07 -
⅓ teaspoon smoked paprika
08 -
¼ teaspoon coarse sea salt
09 -
3-4 tablespoon sharp cheddar cheese
10 -
¼ teaspoon soy sauce, regular or light (optional)
→ Garnish
11 -
Sesame seeds, black and white
# Instructions:
01 -
Slice the cucumber without peeling it using a mandoline or a sharp knife to make ½ cm (¼”) thick slices.
02 -
Add the sliced cucumbers to a mixing bowl or a jar. Dice the red onion and jalapeno and add them on top of the cucumbers.
03 -
Add the cream cheese, Greek yogurt, garlic powder, smoked paprika, sea salt, and cheddar cheese to the bowl. Optionally, add a splash of soy sauce.
04 -
Toss everything thoroughly in the bowl, or if using a jar, place the lid and shake it until the creamy dressing coats everything evenly.
05 -
Transfer the salad onto a serving plate and sprinkle with sesame seeds. Serve chilled.
# Notes:
01 -
Chill the salad for 15-20 minutes before serving to allow the cucumbers to absorb maximum flavors.
02 -
Avoid using a jar for mixing to ensure the cream cheese distributes evenly.