Cucumber Salad

Name: Cucumber Salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g cucumber (medium, thinly sliced); 1 pcs onion (small, thinly sliced); 1 pcs green chili (finely chopped); 2 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped); 1 pinch salt; 1 tsp oil; 0.5 tsp mustard seeds; 6 pcs curry leaves; 1 pinch asafoetida

RATING

4.5/5(135)

TASTE SCORE

8/10

A crisp and refreshing everyday salad made with thinly sliced cucumber, a gentle squeeze of lemon, and a crackle of mustard seeds. This Indian-style cucumber salad is light, tangy, and ready in minutes, pairing perfectly with dal-rice or roti-sabzi meals.

PREP

10m

COOK

SERVES

1 KATORI

42 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Slice the cucumber and onion.
1.Wash cucumber thoroughly and pat dry.
2.Thinly slice into rounds (no need to peel if skin is tender).
3.Thinly slice the onion and finely chop the green chili.
mix · ~2 min
Assemble the salad.
1.Place cucumber slices, onion, and green chili in a mixing bowl.
2.Add salt and lemon juice.
3.Toss well so everything is coated evenly.
temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter for 15 seconds.
3.Add curry leaves and asafoetida. Sauté for 10 seconds until fragrant.
TIPUse medium heat so the mustard seeds crackle without burning.
mix · ~1 min
Pour tempering over the salad and toss.
Pour the hot tempering directly over the cucumber mixture. Toss everything together gently until well combined.
TIPPour while hot for the best flavour infusion.
garnish
Garnish with coriander and serve immediately.
Sprinkle chopped coriander leaves on top. Serve fresh.
TIPServe right away so the salad stays crisp; it tends to release water if left standing.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a mandoline or sharp knife for uniform thin cucumber slices for even seasoning.
2
If cucumbers are watery, gently squeeze them after slicing to prevent a soggy salad.
3
Taste and adjust salt and lemon juice after adding the tempering, as asafoetida can alter the flavor.
4
For extra crunch, let the dressed salad rest 5 minutes before serving to meld flavors.
5
Toast the mustard seeds until they just start to pop; burnt seeds turn bitter.
6
This salad is best eaten within 30 minutes; don't refrigerate leftovers as cucumbers become limp.

RECIPE VARIATIONS