If you’ve ever dined at Texas de Brazil, you know their cucumber salad is a hidden gem among all the grilled meats. Fresh, crisp, and bursting with sweet-tangy flavors, this Texas de Brazil Cucumber Salad Recipe is the perfect way to refresh your palate. Whether you’re recreating your favorite churrascaria experience at home or just craving a light, crunchy side dish, this easy cucumber salad will not disappoint.
What makes this salad extra special is the technique of salting the cucumbers before tossing them in the dressing. It draws out excess moisture, intensifying the cucumber’s flavor and ensuring every bite stays crunchy. Plus, with a simple yet flavorful dressing made of Dijon mustard, vinegar, and a touch of sugar, you’ll have a dish that tastes like it came straight from a Brazilian steakhouse.
Ready to impress your family and friends? Let’s dive into how to make this classic Texas de Brazil Cucumber Salad in just a few easy steps.
What Does Texas de Brazil Cucumber Salad Taste Like?
Imagine a forkful of cucumber that’s incredibly crisp, releasing a burst of fresh, cooling juiciness with every bite. The sweet and tangy dressing clings to each slice, balancing the natural mildness of cucumber with the zesty sharpness of Dijon mustard and vinegar. It’s a combination that wakes up your taste buds in the best way.
The red onion adds a delicate bite without overpowering the salad, thanks to the trick of soaking it in cold water. This technique tones down the onion’s pungency, letting its flavor add depth and complexity without bitterness. Together, the cucumbers and onions harmonize beautifully.
Overall, this salad is vibrant, refreshing, and addictive. Serve it ice-cold, and you’ll get a crunchy, lightly sweet, and perfectly tangy side that pairs wonderfully with grilled meats or stands alone as a light appetizer.
Ingredients Required for Texas de Brazil Cucumber Salad Recipe
Here’s the list of Ingredients you’ll need to make this Texas de Brazil Cucumber Salad
- 1 ½ pounds cucumbers (peeled if skin is thick/waxy)
- 1 teaspoon salt
- ¼ medium red onion, thinly sliced
- 2 teaspoons Dijon mustard
- ¼ cup vinegar (white wine or apple cider vinegar recommended)
- 2 teaspoons sugar (more to taste)
Kitchen Utensil You’ll Need
- Sharp knife and Cutting board
- Colander
- Large mixing bowl
- Whisk and Clean dishtowel
Prep time: 15 minutes
Rest time: 30 minutes (for salting cucumbers)
Total time: 45 minutes
Yield: Serves 4-6 as a side dish
How to Make Texas de Brazil Cucumber Salad
Simply follow the steps given below to make your Texas de Brazil Cucumber Salad at home
1. Prepare the cucumbers
Slice 1 ½ pounds of cucumbers thinly. If the cucumbers have thick or waxy skin, peel them first for a better texture.
2. Salt the cucumbers
Place the cucumber slices in a bowl, sprinkle with 1 teaspoon of salt, and toss to coat evenly. Transfer them to a colander and let them sit for 30 minutes to draw out excess moisture.
3. Prepare the onion
While cucumbers rest, thinly slice ¼ of a medium red onion. Submerge the slices in cold water to mellow their raw flavor. Let them soak until the cucumbers are ready.
4. Dry the cucumbers
After 30 minutes, rinse the cucumbers to remove excess salt. Pat them completely dry using a clean dishtowel. This prevents the salad from becoming watery.
5. Make the dressing
In a large bowl, whisk together 2 teaspoons Dijon mustard, ¼ cup vinegar, and 2 teaspoons sugar until smooth. Taste and adjust sweetness if needed by adding more sugar. or can use Pickles Brine.
6. Combine
Add the dried cucumber slices and drained red onions to the dressing. Toss until everything is evenly coated.
7. Chill and serve
Refrigerate until cold, then serve your crunchy, tangy Texas de Brazil-inspired cucumber salad straight from the fridge.
Check more cucumber recipes
- Grillos Pickle Recipe
- Dave’s Sweet and Spicy Pickles Recipe
- Ted’s Montana Grill Pickled Cucumbers Recipe
Some Tasty Ways To Customize and Serve This Texas de Brazil Cucumber Salad
1. With grilled picanha or ribeye
We love serving this salad alongside a perfectly grilled picanha or a juicy ribeye. The cool, crisp cucumbers balance the rich, smoky flavors of the meat beautifully – just like they do at Texas de Brazil!
2. In a steak sandwich
Try piling this cucumber salad on a crusty baguette with slices of leftover steak. The tangy dressing soaks into the bread, making every bite burst with flavor.
3. Next to roasted chicken
Whenever we roast a whole chicken, we whip up this salad as a side. It adds a bright, refreshing note that cuts through the savory chicken perfectly.
4. As a topping for fish tacos
We’ve spooned this salad right onto grilled fish tacos, and let me tell you – the crunch and tang take tacos to the next level. It’s like a fresh slaw but so much lighter.
5. Paired with smoky sausages
A plate of grilled sausages can feel heavy, but adding this salad on the side keeps the meal balanced. The cucumbers and onions cut the richness of the sausage with every bite.
6. On a mezze platter
When we entertain, we set this salad out with hummus, olives, pita bread, and grilled veggies. It’s a cool, crunchy addition that guests always rave about.
7. Alongside grilled lamb chops
We’ve found this cucumber salad complements lamb especially well. The tangy dressing stands up to the gamey flavor of lamb without overpowering it.
8. Inside a falafel wrap
Stuff your pita with falafel, lettuce, and a generous spoonful of this salad – it’s one of our favorite easy lunches. The cucumbers add a refreshing bite that keeps things from getting too heavy.
9. With spicy barbecue ribs
Whenever we serve spicy, sticky ribs, we put this cucumber salad on the table. Its sweetness and acidity help cool your mouth and balance the heat.
10. On its own as a light snack
Sometimes we just grab a bowl straight from the fridge for a quick, healthy snack. It’s crunchy, flavorful, and super satisfying on its own – especially on a hot day!
Some Tips on This Texas de Brazil Cucumber Salad Recipe
1. Pick fresh cucumbers.
They should be green, firm, and not soft or yellow.
2. Wash cucumbers well.
Rinse them in cold water before cutting.
3. Peel thick-skinned cucumbers.
If the skin is hard or waxy, take it off so it’s not chewy.
4. Slice cucumbers thin.
Use a sharp knife to make thin, even pieces.
5. Use salt to make cucumbers crispy.
Sprinkle with salt and wait. This makes them crunchier!
6. Soak onion in cold water.
This makes the onion taste less strong and not too spicy.
7. Dry cucumbers with a towel.
Pat them dry after rinsing. This keeps the salad from getting watery.
8. Taste the dressing.
Try a little. If it’s too sour, add more sugar.
9. Chill before eating.
Put the salad in the fridge. It tastes better cold!
10. Eat fresh for best crunch.
It’s yummiest on the first day when the cucumbers are still super crispy.
How to Store Texas de Brazil Cucumber Salad Properly
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes best on day one but will stay crunchy for about 24 hours. After that, it may release more liquid but will still be delicious.
Texas de Brazil Cucumber Salad Recipe
Ingredients
- 1 ½ pounds cucumbers peeled if skin is thick/waxy
- 1 teaspoon salt
- ¼ medium red onion thinly sliced
- 2 teaspoons Dijon mustard
- ¼ cup vinegar white wine or apple cider vinegar recommended
- 2 teaspoons sugar more to taste
Instructions
- Slice 1 ½ pounds of cucumbers thinly. If the cucumbers have thick or waxy skin, peel them first for a better texture.
- Place the cucumber slices in a bowl, sprinkle with 1 teaspoon of salt, and toss to coat evenly. Transfer them to a colander and let them sit for 30 minutes to draw out excess moisture.
- While cucumbers rest, thinly slice ¼ of a medium red onion. Submerge the slices in cold water to mellow their raw flavor. Let them soak until the cucumbers are ready.
- After 30 minutes, rinse the cucumbers to remove excess salt. Pat them completely dry using a clean dishtowel. This prevents the salad from becoming watery.
- In a large bowl, whisk together 2 teaspoons Dijon mustard, ¼ cup vinegar, and 2 teaspoons sugar until smooth. Taste and adjust sweetness if needed by adding more sugar. or can use Pickles Brine.
- Add the dried cucumber slices and drained red onions to the dressing. Toss until everything is evenly coated.
- Refrigerate until cold, then serve your crunchy, tangy Texas de Brazil-inspired cucumber salad straight from the fridge.
Video
Notes
Common Queries on This Texas de Brazil Cucumber Salad Recipe
Here, we’ve got you covered with some common questions about the Texas de Brazil Cucumber Salad that people often ask.
1. Do you peel cucumbers for the salad?
Yes, we often peel cucumbers if they have a thick, waxy skin-like store-bought waxed cucumbers-because it makes the salad more tender and pleasant to eat. But if you’re using thin-skinned cucumbers like English or Persian varieties, peeling isn’t necessary.
2. How do you prevent sogginess?
Our favorite trick is salting the cucumber slices first! It draws out excess moisture before you add the dressing, so the salad stays crisp and crunchy. We also squeeze the cucumbers dry with a clean dish towel for the best texture.
3. How long does it last?
From our experience, this salad tastes best on the first day, right after chilling. However, it will stay good for up to 3 days in the fridge if stored in an airtight container-just keep in mind it might release a bit more liquid over time.
4. Can you make it ahead of time?
Absolutely! We often prep the cucumbers and onions a few hours ahead. Once tossed with the dressing, we recommend serving it within the same day for the crunchiest texture. If you need to make it further in advance, store the dressing separately and combine just before serving.
5. What kind of cucumbers are best?
English cucumbers or Persian cucumbers are our top picks-they have thin, tender skin and fewer seeds, making them perfect for salads. But regular cucumbers work fine too; just peel them if the skin is thick.
6. Can I add other veggies?
Yes! We love tossing in thinly sliced bell peppers, radishes, or even cherry tomatoes for extra color and crunch. Just remember to keep the veggies dry so the dressing doesn’t get watery.
7. What vinegar should I use?
We usually go with white wine vinegar or apple cider vinegar for a balanced tangy flavor. If you prefer a sharper bite, red wine vinegar is great too, but it will deepen the color of the salad a bit.
8. How do you mellow the onion’s sharpness?
A simple but game-changing step: soak the red onion slices in cold water while the cucumbers are resting. This reduces their pungency so the onion flavor doesn’t overpower the salad.
9. Can I adjust the sweetness of the dressing?
Definitely. We always taste the dressing before tossing it with the cucumbers-sometimes the vinegar can be extra strong. If that happens, we add an extra pinch of sugar until it’s perfectly balanced.
10. Is this salad kid-friendly?
From our kitchen to yours-yes! When we serve it to kids, we slice the cucumbers extra thin and sometimes skip the raw onion. The sweet-tangy dressing usually makes it a hit with little ones.
This Texas de Brazil Cucumber Salad Recipe brings restaurant-quality freshness to your kitchen with simple ingredients and easy steps. It’s the perfect side for grilled meats, summer barbecues, or as a light snack.
Give it a try today and let your taste buds dance with every crisp, tangy bite! If you loved this recipe, don’t forget to share it and check out more delicious ideas on our blog. Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
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