Chilli Lime Cucumber Salad (Printable)

Crisp cucumbers with zesty lime, chili flakes, and fresh cilantro for a vibrant side.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1/4 cup fresh cilantro leaves, chopped

→ Dressing

04 - 2 tablespoons fresh lime juice
05 - 1 tablespoon olive oil
06 - 1 teaspoon chili flakes
07 - 1 teaspoon honey or agave syrup
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper

→ Garnish

10 - 1 tablespoon toasted sesame seeds

# How To Make It:

01 - In a large bowl, combine the sliced cucumbers, red onion, and chopped cilantro.
02 - In a small bowl, whisk together the lime juice, olive oil, chili flakes, honey or agave, salt, and black pepper until well blended.
03 - Pour the dressing over the cucumber mixture and toss gently to coat evenly.
04 - Let the salad sit for 5 minutes to allow the flavors to meld together.
05 - Sprinkle with toasted sesame seeds before serving and chill until ready to present.

# Expert Advice:

01 -
  • It comes together in ten minutes flat, which means you can literally decide to make it five minutes before serving.
  • The heat builds gently instead of shocking your palate, so even people who think they don't like spicy food end up loving it.
  • It's the kind of salad that pairs with everything—grilled fish, tacos, curry, roasted vegetables, you name it.
02 -
  • Don't dress the salad more than fifteen minutes before serving, or the cucumbers will start weeping and the whole thing gets watery and sad instead of crisp and vibrant.
  • The chili flakes situation is deeply personal—I've learned that it's better to start with half and add more than to create a salad that sends someone running for milk.
03 -
  • Use a mandoline to slice your cucumbers uniformly thin—it takes thirty seconds and makes the whole salad feel more intentional and restaurant-like.
  • Make the dressing in a jar with a tight lid so you can shake it all together and store any extras; the flavors actually get better over a day or two in the fridge.
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