Onion Cucumber Salad

Name: Onion Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 pcs cucumber (medium, thinly sliced into half-moons); 1 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, deseeded and thinly sliced); 2 tbsp lemon juice (freshly squeezed); 2 tbsp cilantro (fresh, finely chopped); 1 pcs green chili (finely chopped (optional, for heat)); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pinch chaat masala

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