Dinner

Jalapeno Popper Cucumber Salad Recipe

ByJulian Dempsey February 22, 2026February 22, 2026

Introduction

This Jalapeno Popper Cucumber Salad is a fresh and creamy dish that combines the crunch of cucumbers with the spicy kick of jalapenos. Ready in just five minutes, it’s a perfect light side or snack for warm days.

A close-up of a creamy cucumber salad served on a white plate with ridged edges. The dish shows about two layers of thinly sliced green cucumbers mixed with a pale yellow, textured dressing containing small pieces of red onion and possibly shredded cheese. Scattered on top are small black seeds, adding specks of contrast. A golden fork rests to the upper right of the plate, and the scene is set on a white marbled surface. 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 a 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, coarse sea salt, and sharp cheddar cheese. Optionally, add a splash of soy sauce.
Step 5: Toss everything thoroughly in the bowl or shake the jar with the lid on until the creamy dressing evenly coats all ingredients.
Step 6: Transfer the salad to a serving plate and sprinkle with black and white sesame seeds. Serve cold and enjoy!

Tips & Variations

For extra heat, leave some jalapeno seeds in or add a pinch of cayenne pepper.
Use plain cream cheese if you prefer a milder flavor and add fresh herbs like chives or dill separately.
Replace the cheddar with feta cheese for a tangier twist.
If you don’t have soy sauce, a splash of lime juice can brighten up the flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It is best eaten fresh, but if needed, gently toss before serving again. Avoid storing it for too long to maintain the crispness of the cucumbers.

How to Serve

A close-up of a cucumber salad on a white plate with ridged edges, layered with thin, round cucumber slices that are pale green with dark green skin around the edges. The cucumbers are mixed with a creamy, off-white dressing containing finely chopped orange cheddar cheese and small pieces of red onion. The salad is sprinkled with small black sesame seeds, creating a contrast on the light textures. A golden fork rests gently near the edge of the plate. The scene is set on a white marbled surface, giving a clean and fresh look. 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, you can use regular cucumbers, but Persian cucumbers are preferred because they have fewer seeds and a thinner skin, which keeps the salad crisp and less watery.

Is it necessary to use cream cheese in the dressing?

Cream cheese adds richness and creaminess, but you can substitute it with full-fat Greek yogurt or even sour cream if you prefer a lighter or tangier dressing.