Spiced Cucumber Salad
Cool, crunchy cucumber tossed with roasted peanuts, fresh coconut, and a crackling tempering of mustard seeds and green chili. This quick Indian salad comes together in 10 minutes and adds a refreshing, spiced crunch to any meal. Perfect alongside dal-rice or stuffed parathas.
For 4 servings
- prep
Prep the cucumber.
Wash the cucumber and dice into small, even cubes — no need to peel if the skin is thin. Place in a mixing bowl.
TIPIf the cucumber has large seeds, scoop them out with a spoon to keep the salad from getting watery. - mix
Build the salad base.
Add crushed roasted peanuts, grated fresh coconut, chopped coriander leaves, lemon juice, and salt to the cucumber. Toss gently to combine.
- temper · ~2 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until warm.2.Add mustard seeds and let them pop and crackle (30 seconds).3.Add cumin seeds, green chili, curry leaves, and a pinch of asafoetida. Sizzle for 15 seconds until fragrant.4.Immediately pour the hot tempering over the cucumber mixture.TIPPour the tempering the moment it's done — the crackling oil over fresh cucumber is what makes this salad special. - mix
Toss and serve immediately.
Toss everything together one final time. Transfer to a serving bowl and enjoy right away while the cucumber is still crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel cucumbers only if the skin is thick or waxed; thin skins add color and crunch.
- 2Scoop out watery seeds with a spoon before dicing to prevent a soggy salad.
- 3Crush peanuts in a mortar and pestle for varying textures that cling to the cucumber.
- 4Use fresh coconut rather than dried; its moisture and sweetness balance the tempering.
- 5Pour the hot tadka over the salad immediately so the sizzling oil infuses every cube.
- 6Serve within 15 minutes of dressing — cucumbers weep salt and lose their crunch over time.
- 7Make the tempering in a small pan so the oil layer is deep enough for mustard seeds to pop.
Adapt it for your goals.
Low-oil / steamed tempering
Replace the oil tempering with a dry pan-fry of mustard seeds, cumin, and curry leaves, then sprinkle over the salad. Reduces fat while retaining the aromatic pop.
peanut freePeanut-free
Substitute roasted chickpeas or pumpkin seeds for peanuts. Ideal for those with nut allergies who still want a crunchy protein element.
south indian inspiredSouth indian inspired
Swap lemon juice for a squeeze of raw mango pulp and add a pinch of red chili powder. Brings a tangy, South Indian flavor profile.
herb forwardHerb-forward
Double the coriander and add a handful of mint leaves. Fresh herbs brighten the salad and make it even more refreshing for hot days.
high proteinHigh-protein
Add 1/4 cup of cooked chana dal or crumbled paneer. Boosts protein without overpowering the cucumber’s crunch.
Why this is on our healthy list.
Hydrating & Low Calorie
Cucumber is over 95% water, making this salad naturally hydrating and very low in calories while still satisfying.
Good Plant-Based Protein
Roasted peanuts add protein, healthy monounsaturated fats, and vitamin E to this otherwise light dish.
Digestive Support from Spices
Cumin, asafoetida, and mustard seeds are traditionally used in Indian cooking to aid digestion and reduce bloating.
Antioxidant-Rich Herbs
Fresh coriander (cilantro) and curry leaves provide natural antioxidants and essential vitamins like vitamin A and C.
Heart-Healthy Fats
Fresh coconut and the small amount of oil in the tempering supply medium-chain triglycerides and unsaturated fats, supporting heart health in moderation.
Frequently asked questions
Cucumbers release water when salted. To keep it crisp, salt the diced cucumber lightly, let it sit 5 minutes, then drain excess liquid before adding other ingredients.
