Cucumber Koshimbir
A refreshingly simple Maharashtrian salad made with crisp cucumber, crushed peanuts, and a bright lemon dressing. Quick to toss together, this koshimbir brings a lovely crunch and tangy freshness to any meal.
For 4 servings
- prep · ~3 min
Chop the cucumber.
Peel the cucumbers and chop them into small, even-sized pieces. Keep the pieces crisp and avoid making them too fine so the salad retains its crunch.
TIPChoose firm cucumbers with fewer seeds for the best texture. If the cucumbers are watery, gently squeeze out excess water after chopping. - mix · ~1 min
Combine cucumber, peanut, chili, and herbs.
In a medium mixing bowl, add the chopped cucumber, crushed peanuts, finely chopped green chili, and chopped coriander leaves. Toss gently to distribute everything evenly.
- mix
Dress the koshimbir and serve immediately.
Add the fresh lemon juice, salt, and a pinch of sugar to the bowl. Mix well until everything is lightly coated. Transfer to a serving bowl and serve right away for the freshest crunch.
TIPAlways dress the salad just before serving. The salt and lemon juice will draw out water from the cucumber, making the salad soggy if it sits too long.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a sharp knife to chop cucumber into uniform small dice for even crunch.
- 2Crush peanuts in a mortar or with a rolling pin to get a mix of fine and coarse bits.
- 3Add salt and lemon juice only at the last minute to prevent the cucumber from releasing water.
- 4If the cucumber is very watery, gently squeeze out excess moisture after chopping.
- 5For best texture, serve this koshimbir immediately after dressing; it does not keep well.
Adapt it for your goals.
High-Protein
Add a tablespoon of roasted chana dal (split chickpeas) along with the peanuts for extra crunch and a boost of plant-based protein.
No Highly AcidicNo-Highly-Acidic
Replace lemon juice with a teaspoon of amchur (dried mango powder) or a splash of pomegranate molasses for a different kind of tang.
Mild & CoolingMild & Cooling
Skip the green chili entirely and add a pinch of roasted cumin powder and a dash of fresh coconut to make it kid-friendly and extra cooling.
Low Oil/No OilLow-Oil/No-Oil
This recipe is already oil-free; just ensure you use dry-roasted peanuts to keep it completely oil-free.
Why this is on our healthy list.
Hydrating and Low-Calorie
Cucumber is composed of about 95 percent water, making this salad naturally low in calories and excellent for staying hydrated.
Rich in Plant Protein
Roasted peanuts add a good source of plant-based protein and healthy monounsaturated fats, which help keep you full and satisfied.
Source of Vitamin C
Fresh lemon juice provides a generous dose of vitamin C, supporting immune function and helping your body absorb iron from other foods.
Digestive-Friendly
The combination of crisp cucumber and peanuts provides dietary fiber that aids digestion and promotes gut health.
Low in Added Sugar
Only a pinch of sugar is used in this recipe, keeping the sugar content minimal while still balancing the acidity.
Frequently asked questions
It is best made fresh. The cucumber releases water once salted, so if you must prep ahead, keep the chopped cucumber and dressing separate, then combine just before serving.
