I’ll never forget the first time I tried authentic Jamaican cucumber salad at a friend’s family cookout – the combination of cool, crisp cucumbers with a kick of scotch bonnet pepper completely changed my mind about what a simple salad could be. This refreshing side dish has become my go-to for summer gatherings, and the bright lime juice paired with fresh cilantro makes it the perfect cooling companion to spicy jerk chicken or any grilled meal. Trust me, once you make this easy recipe, you’ll be adding it to your regular rotation!
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 70-90
- Protein: 2-3 g
- Fat: 0-1 g
- Carbohydrates: 16-20 g
Ingredients
- 2 large cucumbers (peeled and sliced into 1/4-inch rounds)
- 1/2 medium red onion (thinly sliced into half-moons)
- 2 scallions (finely sliced)
- 1 tsp scotch bonnet pepper (finely minced)
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp lime juice
- 1/2 tsp granulated sugar
- 2 tbsp fresh cilantro (chopped)
Step 1: Prepare and Season the Vegetables
- 2 large cucumbers, peeled and sliced into 1/4-inch rounds
- 1/2 medium red onion, thinly sliced into half-moons
- 2 scallions, finely sliced
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Peel the cucumbers and slice them into 1/4-inch rounds, then thinly slice the red onion into half-moons and finely slice the scallions, keeping the white and green parts separate for now.
In a large bowl, combine the cucumber and red onion slices with the sea salt and black pepper, then let sit for 2-3 minutes.
This allows the salt to gently draw out some of the cucumber's moisture while seasoning it evenly throughout.
Step 2: Build the Dressing with Heat and Acidity
- 3 tbsp lime juice
- 1/2 tsp granulated sugar
- 1 tsp scotch bonnet pepper, finely minced
In a small bowl, whisk together the lime juice, granulated sugar, and finely minced scotch bonnet pepper.
Let this mixture sit for 1 minute to allow the pepper to infuse its heat and flavor into the lime juice—I find this brief steeping creates a more balanced heat throughout the dressing rather than biting pockets of pepper.
Taste and adjust the lime juice or sugar to balance the heat, acidity, and sweetness to your preference.
Step 3: Combine and Finish
- dressing from Step 2
- seasoned vegetables from Step 1
- scallion white parts
- 2 tbsp fresh cilantro, chopped
- scallion green parts
Pour the dressing from Step 2 over the seasoned vegetables from Step 1, then gently toss to coat evenly.
Add the white parts of the scallions and the fresh cilantro, folding everything together with a light hand to keep the cucumber slices intact.
Let the salad rest for 5-10 minutes before serving to allow the flavors to meld, then top with the reserved green scallion tops for a fresh finish and pop of color.
I like to chill the salad for at least 15 minutes before serving—the cold temperature really brings out the refreshing quality of the lime and cilantro.
5-Ingredient Jamaican Cucumber Salad
Ingredients
- 2 large cucumbers (peeled and sliced into 1/4-inch rounds)
- 1/2 medium red onion (thinly sliced into half-moons)
- 2 scallions (finely sliced)
- 1 tsp scotch bonnet pepper (finely minced)
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp lime juice
- 1/2 tsp granulated sugar
- 2 tbsp fresh cilantro (chopped)
Instructions
- Peel the cucumbers and slice them into 1/4-inch rounds, then thinly slice the red onion into half-moons and finely slice the scallions, keeping the white and green parts separate for now. In a large bowl, combine the cucumber and red onion slices with the sea salt and black pepper, then let sit for 2-3 minutes. This allows the salt to gently draw out some of the cucumber's moisture while seasoning it evenly throughout.
- In a small bowl, whisk together the lime juice, granulated sugar, and finely minced scotch bonnet pepper. Let this mixture sit for 1 minute to allow the pepper to infuse its heat and flavor into the lime juice—I find this brief steeping creates a more balanced heat throughout the dressing rather than biting pockets of pepper. Taste and adjust the lime juice or sugar to balance the heat, acidity, and sweetness to your preference.
- Pour the dressing from Step 2 over the seasoned vegetables from Step 1, then gently toss to coat evenly. Add the white parts of the scallions and the fresh cilantro, folding everything together with a light hand to keep the cucumber slices intact. Let the salad rest for 5-10 minutes before serving to allow the flavors to meld, then top with the reserved green scallion tops for a fresh finish and pop of color. I like to chill the salad for at least 15 minutes before serving—the cold temperature really brings out the refreshing quality of the lime and cilantro.
