Cucumber Salad with Fresh Cilantro and Lime Juice

Ingredients

• 5 small, or, 2 largecucumbers
• 2garlic cloves, thinly chopped
• 3 tbspfresh lime juice
• 2 smallred peppers, thinly chopped
• 4 tbspolive oil
• 4 tbspfresh coriander, thinly chopped
• to tastesalt, pepper

Instructions

1. 1

   Slice the cucumbers

   Cut the cucumbers into very thin slices with a mandoline or a sharp knife, then put them in a salad bowl.

2. 2

   Add the coriander

   Add the chopped coriander to the cucumber slices.

3. 3

   Mix the dressing

   Put all the remaining ingredients in a jar, secure the lid and shake well. The dressing should come together in about a minute.

4. 4

   Dress the salad

   Pour the dressing over the cucumber and coriander, then mix well.

5. 5

   Chill before serving

   For the best flavour, marinate the salad in the fridge for about an hour. The flavours will intensify as it rests, so take care with the red peppers; let the salad sit out briefly to lose its chill before serving.

What is cucumber salad with lime and coriander?

Cucumber salad is a simple dish built around cool, crisp slices dressed just before serving or left to marinate. There is no single origin for this combination; lime and coriander give this version a fresh, zesty character.

Thin slicing helps the dressing coat the cucumber evenly, while garlic and red pepper bring savoury depth and a little heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 1g protein, 5g carbs, 13g fat.

The olive oil provides most of the fat, while the cucumbers, lime and peppers contribute the carbohydrates; the recipe is low in protein. Pair a serving with a protein-rich main such as grilled fish, eggs or beans and a portion of grains for a more balanced plate.

Choosing the cucumbers

Thin slices: A mandoline makes quick, even slices, though a sharp knife works well too. Keep the slices consistent so they take up the dressing at a similar rate.

Small or large: The recipe allows for five small cucumbers or two large ones. Whichever you use, slice them very thinly.

Balancing the dressing

Lime and oil: Lime juice gives the dressing its sharp edge, balanced by the richness of olive oil. Shake them together with the other dressing ingredients so they are well combined before pouring.

Garlic and pepper: Both add punch, which becomes more noticeable as the salad rests. If you are unsure about the heat, start with less red pepper and adjust to taste.

The key marinating step

Chill time: The salad can be served straight after mixing, but resting it in the fridge for about an hour allows the flavours to develop. The cucumber will also release some liquid as it sits.

Before serving: Let the chilled salad stand briefly at room temperature so it is not icy cold. Stir it once more to redistribute the dressing.

Texture and seasoning

Keep it crisp: Slice the cucumber just before dressing if you want the freshest crunch. A longer rest softens the slices slightly and makes the flavours more pronounced.

Taste at the end: Salt and pepper are listed to taste, so season the dressing and check the salad again before serving. A final stir helps ensure the slices are evenly coated.

What to serve it with

Fresh pairing: Serve the salad alongside grilled fish, chicken or vegetables, where its cool, tangy dressing makes a bright contrast.

Make it a meal: Add it to a spread with bread, grains or other salads. Keep it chilled until serving if it is prepared in advance.

Recipe notes & tips

• Use a mandoline carefully, or steady the cucumber on a board and slice with a sharp knife.
• Shake the dressing in a jar with a secure lid for easy mixing.
• Add the dressing shortly before serving if you want the cucumber to stay as crisp as possible.
• Taste the salad after it has rested, since the garlic and red pepper flavours become stronger.
• Stir the salad again just before serving to coat the cucumber evenly.

Variations

• Use parsley: Swap the coriander for chopped parsley if you prefer its milder flavour.
• Adjust the heat: Use less red pepper for a gentler salad, or add more to taste.
• Add extra lime: Increase the lime juice slightly for a sharper dressing.
• Add fresh herbs: Mix in another soft herb, such as mint, for a different fresh note.
• Make it ahead: Prepare the salad up to an hour before serving and chill it to marinate.

Common mistakes to avoid

• Thick cucumber slices: They are harder to coat evenly; slice them very thinly.
• Overdoing the red pepper: Its flavour intensifies as the salad rests; use less if you are unsure.
• Skipping the shake: Oil and lime can separate; shake the jar well before dressing the cucumber.
• Leaving it too long: The cucumber softens and releases liquid; serve after about an hour of marinating.
• Serving straight from the fridge: The salad can taste overly cold; let it stand briefly before serving.

How to store

Keep the salad covered in the fridge and eat it within 1–2 days; it will soften as it sits. Stir before serving, and let it stand briefly at room temperature rather than reheating it.

Frequently asked questions