How long can this salad sit before serving?

Best served within 15 minutes of dressing; after that, the salt and lemon juice make the vegetables soggy.

Can I skip the chaat masala?

Yes, but it adds a distinctive tangy and slightly sour flavor; you can substitute with a pinch of amchur (dried mango powder) or extra lemon juice.

Is there a way to reduce the onion's sharpness?

Soak the sliced onion in cold water for 10 minutes, then drain well — this mellows the bite while keeping crunch.

Can I add other vegetables to this salad?

Absolutely — finely shredded cabbage, grated carrot, or thinly sliced radish all work beautifully.

Home / Recipes / indian / Onion Cucumber Salad

indianEasyveganvegetariangluten freedairy free

Onion Cucumber Salad

RATING

0.0/5

TASTE SCORE

8/10

A crisp, refreshing Indian-style salad with crunchy cucumbers, sharp onions, and a bright squeeze of lemon. Quick to toss together with just a pinch of salt and a sprinkle of chili, this cooling side sits perfectly alongside any dal, curry, or rice dish.

PREP

10m

COOK

SERVES

1 CUP

43 cal

SERVINGS

INGREDIENTS

For 4 servings

2 pcscucumber · medium, thinly sliced into half-moons1 pcsonion · medium, thinly sliced1 pcstomato · medium, deseeded and thinly sliced2 tbsplemon juice · freshly squeezed2 tbspcilantro · fresh, finely chopped1 pcsgreen chili · finely chopped (optional, for heat)1 pinchsalt1 pinchblack pepper · freshly ground1 pinchchaat masala

NUTRITION · PER SERVING

CALORIES · 1 CUP

Protein2g · 19%

Carbs10g · 93%

Fat0g · 0%

Fiber2g

Sugar5g

Saturated fat0g

Cholesterol0mg

Sodium60mg

Potassium354mg

Phosphorus54mg

How we calculate →

METHOD · 3 STEPS

prep · ~5 min
Slice the vegetables.
1.Wash cucumber and tomato well. Pat dry.
2.Thinly slice cucumber into half-moons, about 3 mm thick.
3.Thinly slice onion into half-rings.
4.Cut tomato in half, remove seeds, and slice into thin strips.
5.Finely chop green chili (if using) and cilantro.
TIPKeep all slices roughly the same thickness so the textures blend evenly.
mix · ~1 min
Toss the salad.
In a large mixing bowl, combine sliced cucumber, onion, and tomato. Sprinkle with salt, black pepper, and chaat masala. Drizzle fresh lemon juice over the top and add chopped cilantro and green chili. Toss gently until everything is evenly coated.
TIPToss right before serving — the salt draws out moisture, so letting it sit too long makes the salad watery.
serve · ~1 min
Serve immediately.
Transfer the salad to a serving bowl. Taste and adjust salt or lemon if needed. Serve fresh and crisp alongside your main meal.

PRO TIPS

What to keep in mind.

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

1
Slice cucumbers and onions paper-thin for the best texture and quick flavor absorption.
2
Remove tomato seeds before slicing to prevent the salad from becoming watery.
3
Toss the salad just before serving to keep the vegetables crunchy and crisp.
4
For milder heat, remove the seeds from the green chili before chopping.
5
If making ahead, keep sliced veggies in cold water in the fridge, then drain and dress right before serving.
6
A pinch of sugar can balance the acidity of the lemon if the salad tastes too sharp.

RECIPE VARIATIONS