Introduction

This Jalapeno Popper Cucumber Salad is a refreshing twist on the classic popper flavors, combining cool cucumbers with creamy cheese and a spicy kick. It’s perfect as a light snack or a vibrant side dish for any meal.

This image shows a close-up of a creamy cucumber salad on a white plate. The salad has three main layers: the base layer is thin, round slices of fresh green cucumber with a smooth texture, the middle layer consists of a thick, creamy dressing mixed with small pieces of shredded orange cheddar cheese and finely chopped red onion, adding a mix of orange and purple colors with a soft texture, and the top layer is sprinkled with small black sesame seeds adding contrast and texture. The plate is set on a wooden board with a white marbled surface visible in the background. A gold fork is placed on the right side of the plate. In the blurred background, there is a white bowl with more cucumber slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Persian cucumbers
½ red onion
1 jalapeno
3-4 tbsp cream cheese (preferably with herbs)
1 tbsp Greek yogurt (or sour cream)
½ tsp garlic powder
⅓ tsp smoked paprika
¼ tsp coarse sea salt
3-4 tbsp sharp cheddar cheese
¼ tsp soy sauce (regular or light, optional)
Sesame seeds (black & white, for garnish)

Instructions

Step 1: Slice the cucumbers without peeling them using a mandolin or a sharp knife into ½ cm (¼”) thick slices.
Step 2: Place the sliced cucumbers into a mixing bowl or jar.
Step 3: Dice the red onion and jalapeno, then add them on top of the cucumbers.
Step 4: Add the cream cheese, Greek yogurt, garlic powder, smoked paprika, sea salt, and sharp cheddar cheese. Pour in a splash of soy sauce if using.
Step 5: Toss everything thoroughly in the bowl or, if using a jar, secure the lid and shake until the dressing evenly coats the salad.
Step 6: Transfer the salad to a serving plate and sprinkle with sesame seeds. Serve chilled and enjoy!

Tips & Variations

Use homemade herb cream cheese or add fresh chives for extra flavor.
Adjust the jalapeno quantity based on your spice preference, removing seeds for less heat.
Substitute Greek yogurt with sour cream or mayonnaise for a different creamy texture.
For added crunch, sprinkle toasted breadcrumbs or chopped nuts before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh, as cucumbers can release water over time. When reheating is not recommended, simply give it a good stir before serving cold again.

How to Serve

The dish shows thin, round slices of light green cucumber layered evenly on a white plate, each slice coated with a creamy, slightly thick white sauce containing small bits of orange shredded cheddar cheese and finely chopped purple onion. Scattered black and white sesame seeds rest lightly on top, adding texture. The cucumbers have a fresh, moist, and slightly glossy look, while the sauce gives a smooth, rich contrast with visible small chunks. The edges of the plate are visible with a ridged pattern, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular cucumbers work fine. Just peel them if the skin is thick or waxy, and slice them thinly for the best texture.

Is this salad vegan-friendly?

This recipe contains dairy ingredients like cream cheese, Greek yogurt, and cheddar. To make it vegan, substitute these with plant-based cream cheese and yogurt alternatives.

Jalapeno Popper Cucumber Salad Recipe

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★★★★★

4.6 from 118 reviews

This Jalapeno Popper Cucumber Salad is a creamy, crunchy, and flavorful side dish combining fresh Persian cucumbers, spicy jalapenos, sharp cheddar, and a tangy, herby cream cheese dressing. Inspired by the classic jalapeno popper flavors in a refreshing salad format, it’s perfect for a quick snack, light lunch, or picnic accompaniment.

Author: Tara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 3 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

2 Persian cucumbers
½ red onion
1 jalapeno

Dressing and Toppings

3–4 tbsp cream cheese (preferably with herbs)
1 tbsp Greek yogurt (or sour cream)
½ tsp garlic powder
⅓ tsp smoked paprika
¼ tsp coarse sea salt
3–4 tbsp sharp cheddar cheese
¼ tsp soy sauce (regular or light, optional)
Sesame seeds (black & white for garnish)

Instructions

Slice the cucumbers: Use a mandolin or sharp knife to slice the cucumbers into ½ cm (¼ inch) thick rounds without peeling them. This ensures uniform slices for even flavor distribution and texture.
Combine cucumbers and aromatics: Place the sliced cucumbers into a mixing bowl or a jar. Dice the red onion and jalapeno, then add them on top of the cucumbers to layer in the heat and pungency.
Prepare the creamy dressing: Add cream cheese, Greek yogurt, garlic powder, smoked paprika, coarse sea salt, and sharp cheddar cheese to the bowl or jar. For an optional umami boost, add a splash of soy sauce.
Mix thoroughly: Toss everything together in the bowl until evenly coated with the creamy dressing, or if using a jar, seal the lid and shake vigorously so the flavors meld perfectly.
Serve and garnish: Transfer the salad to a serving plate and sprinkle generously with both black and white sesame seeds for added texture and a nutty finish. Serve chilled and enjoy immediately.

Notes

For best flavor, use cream cheese with herbs or add your own fresh herbs like dill or chives.
If you prefer less heat, remove the seeds from the jalapeno before dicing.
Greek yogurt can be substituted with sour cream for a richer taste.
This salad is best consumed fresh but can be stored covered in the refrigerator for up to 1 day.
For extra crunch, lightly toast the sesame seeds before garnishing.

Keywords: jalapeno popper cucumber salad, creamy cucumber salad, jalapeno salad, no-cook salad, summer salad, vegetarian salad