Spicy Cucumber Salad with ReemNotes
Recipe
Serves: 4
Prep Time: 10 min
Cook Time: 15–20 min
Ingredients
- 2 large cucumbers, thinly sliced or cubed (English or Kirby work best)
- ½ red onion, thinly sliced or chopped
- 1–2 tbsp ReemNotes Hot Pepper Vinegar (Serrano or Thai chili recommended for crisp heat)
- 1 tbsp olive oil
- 1 tsp honey or agave (optional, balances acidity)
- ¼ tsp kosher salt (adjust to taste)
- ¼ tsp black pepper
- 1–2 tbsp fresh dill or parsley, chopped
- Optional: thinly sliced or chopped radishes for color and crunch
(Feel free to scale up for a crowd — this is the kind of dish everybody asks for extra of.)
Instructions
Step 1: Prep the cucumbers
Chop or slice cucumbers thinly and sprinkle with a pinch of salt. Let them sit in a colander for 5–10 minutes to release excess water, then gently pat dry.
Step 2: Make the dressing
In a small bowl, whisk together the ReemNotes Hot Pepper Vinegar, olive oil, honey, salt, and pepper until well combined. Adjust the vinegar to taste — more for bold heat, less for subtle zing.
Step 3: Assemble the salad
Toss cucumbers, red onion, and optional radishes with the dressing. Sprinkle with fresh dill or parsley.
Step 4: Chill & serve
Let the salad sit in the fridge for 15–20 minutes to allow flavors to meld. Serve cold as a refreshing side or drizzle a little extra ReemNotes Hot Pepper Vinegar at the table for a lively finish.
Serve It ReemNotes Style
Kick of heat
The vinegar adds bright spice without overwhelming the cucumber’s natural crispness.
Perfect pairing
Works beautifully alongside grilled meats, roasted vegetables, or your southern-style greens.
Customizable
Swap the herbs seasonally — cilantro, basil, or tarragon all play nicely.