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Cucumber Salad with Chili and Mint


  • 3 English cucumbers
  • 2 red jalapenos  
  • 6-7 mint sprigs, leaves removed
  • 2 tsp. salt
  • 3 tbsp. brown sugar
  • 2 cloves garlic, grated
  • 1 tbsp. fish sauce
  • 1 tbsp. low sodium soy sauce
  • 1 tbsp. rice wine vinegar


  1. Begin by making the dressing. Combine all of the ingredients in a small bowl and grate the garlic in using a microplane grater. Stir to combine. Set aside.

  2. Using a vegetable peeler, peel the cucumber lengthwise,turning it every couple of peels. Stop once you hit the middle part where the seeds are. Place the cucumber ribbons in a bowl and discard the remaining inner part of the cucumber.

  3. Remove the stems, seeds and white membrane from the jalapenos. Cut into thin strips and then finely mince up. Add to cucumber bowl along with the mint leaves, torn into smaller pieces.

  4. 15 minutes before eating, dress the salad and toss thoroughly.


    Recipe Courtesy of Megan Mitchell

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©2017 Megan Mitchell