Refreshing cool and crisp! This Vegan Cucumber Salsa Recipe is the perfect addition to your tacos or chips and contains no tomatoes.
This vegan cucumber salsa is a cool, crisp, and refreshing topping! It’s perfect on top of tacos, served as a dip with tortilla chips, or even as a fresh side salad.
Notes on the cucumbers
Any cucumber can be used for this salsa. If you want to leave the peel on, use an English cucumber as the skin is more delicate. For other cucumbers, always peel them before adding them to the salsa. Remove the seeds from a garden cucumber to avoid a watery consistency.
How long does cucumber salsa last?
Cucumber salsa can be stored in an airtight container in the fridge for up to 2 days.
Notes on spiciness
This recipe calls for 1 whole jalapeño. If you love hot spice and are feeling adventurous, leave some or all of the seeds in. If you can’t handle spicy food, simply remove the seeds from the jalapeño. This will remove the majority of the spice factor while still leaving the jalapeño flavor behind. If you want to take the spice level up a notch, try using a serrano pepper or a habanero for some extra kick!
Tip* Always wear disposable gloves when cutting hot peppers. Do not touch your eyes or face while handling jalapeños.
How to elevate this Vegan Cucumber Salsa Recipe
This cucumber salsa recipe is completely tomato-less for those who can’t eat nightshades, or just don’t have any in the house. If you add tomatoes to this salsa, it tastes amazing! Add 2 diced tomatillos or 2 diced Roma tomatoes.
Another way to elevate the flavor of this cucumber salsa is to add corn. Roasted corn or grilled corn straight from the cob is best.
Add one clove of minced garlic for some extra flavor.
Is this Vegan Cucumber Salsa Recipe gluten-free?
If you make this plant-based cucumber salsa at home, you can guarantee that it will be gluten-free! Most salsas are gluten-free, but you should always double-check the label to be safe.
Party Tip* Serve cucumber salsa with Doritos. Sweet chili heat Doritos are vegan!
Cucumber Salsa (no tomatoes)
- 2 medium cucumbers, peeled and diced
- 2 limes juiced
- 1/2 red onion, finely diced
- 2 tbsp olive oil
- 1/2 cup chopped cilantro (about one handful)
- 1 jalapeño, diced (see notes below on spice level)
- salt and pepper to taste
- In a medium sized mixing bowl, add chopped cucumbers, onions, jalapeño, cilantro, olive oil, lime juice, olive oil, and salt and pepper.
- Mix well until all ingredients are combined.
- Leave in the fridge for 30 minutes if possible before serving.
- Serve with tortilla chips, on top of tacos, or by itself as a side salad. Enjoy!