Ingredients for Cucumber Chili Salad

  • 1/4 cup chopped cilantro, leaves and stems
  • 2 red chillies, finely chopped (do not increase amount of doubling recipe)
  • 1/4 cup rice vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 2 long English cucumbers, cut into semi-circles (skin optional)
  • 1/2 cup finely diced shallots or red onion
  • 1 red bell pepper, diced
  • 1/2 cup chopped roasted peanuts
  • sprinkling of Nigella seeds


Directions for Making Cucumber Chili Salad

  1. Combine first 5 ingredients in a bowl and taste for seasoning.
  2. Combine remaining ingredients in a separate bowl and add dressing.
  3. Allow time for flavours of the salad and dressing to combine, about 10-15 minutes.
  4. Garnish with chopped peanuts and Nigella seeds.


This salad serves 4.


What are Nigella Seeds?

[ni-JELL-uh, nee-JELL-uh]

Also called black onion seeds, these tiny, angular, deep black seeds have a nutty, peppery flavour. They are used in India and the Middle East as a seasoning for vegetables, legumes, and breads. Nigella seeds are sometimes erroneously referred to as black cumin, an entirely different species.


Wine Pairings for Cucumber Chili Salad

  • To off-set the spice, pair with a cool climate, off dry Riesling like this one from Fox Run in Finger Lakes.
  • For a mouthwatering wine pairing try this zesty New Zealand Sauvignon Blanc from Cloudy Bay.
  • Not into white wines? A light bodied, fruit forward red wine like this Gamay from JoieFarm in British Columbia will pair nicely.


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