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Cucumber Apple Salad

This Cucumber Apple Salad is packed with flavor, spice and crunch. Mexican oregano, cumin, serrano chili and cilantro make the Honeycrisp Apple pop! So good.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American, Western
Keyword: apple salad recipe, cucumber salad recipe, mexican salad recipe, salad for bbq
Servings: 4
Calories: 210kcal
Author: Kevin Is Cooking


  • 3 medium sized Persian cucumbers sliced
  • 1 Honeycrisp Apple diced
  • 1/4 head red cabbage sliced thin
  • 4 green onions chopped
  • 1 orange bell pepper diced
  • 1/4 cup chopped cilantro
  • 1 serrano chili pepper minced
  • 2 tbsp olive oil
  • 3 tbsp orange blossom honey
  • 2 Mexican limes juiced
  • 2 garlic cloves mashed
  • 1 tsp dried Mexican oregano
  • 1/2 tsp ground cumin
  • pinch kosher salt
  • cracked black pepper


  • In a small bowl mix the juiced Mexican limes, olive oil and honey. Whisk in the oregano, cumin, kosher salt and fresh cracked black pepper.
  • I wear gloves whenever working with peppers. Trim the stem end off and discard. Slice the serrano lengthwise and discard seeds and white membrane. Slice long strips and then cut crosswise. Mince into very small pieces and add to the dressing bowl and allow to rest for 10 minutes or more.
  • Trim the ends off the cucumbers, slice down the middle lengthwise and chop. Dice the apple and orange bell pepper and add to the bowl with cucumbers. Thinly slice the red cabbage, and chop. Add the chopped green onions and cilantro and mix in the bowl.
  • Pour the dressing over the salad and mix well. Keep chilled until ready to serve.


Calories: 210kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 636mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1995IU | Vitamin C: 89.7mg | Calcium: 85mg | Iron: 1.8mg