I absolutely love this cucumber salad recipe because it’s refreshingly crunchy and the perfect balance of tangy, spicy, and aromatic flavors thanks to the lemon and cumin. Plus, it’s super quick to whip up and makes me feel like a culinary genius without breaking a sweat!
My Indian Cucumber Salad is so light and refreshing that it might as well be a drink. I dice and seed the cucumbers and slice the red onions.
Then I fold in a handful of fresh cilantro, which for me is the best part of this salad. I have a friend who adds the green chili to her version, but I leave it out, so my salad can be enjoyed by a wider audience.
(I still get the fresh, nutty flavor of cilantro in mine, though, which is what I imagine a salad should taste and smell like.)
Ingredients
- Cucumbers: Low in calories, high in hydration, and rich in vitamins.
- Red Onion: Adds a sharp, pungent flavor and contains antioxidants.
- Cilantro: Offers a fresh, citrusy note; rich in vitamins A, C, and K.
- Green Chili: Provides a spicy kick and boosts metabolism.
- Cumin Seeds: Earthy and nutty, aids digestion and enhances flavor.
- Lemon Juice: Adds zesty brightness and is high in vitamin C.
- Vegetable Oil: Helps in blending flavors; moderate in healthy fats.
Ingredient Quantities
- 2 medium cucumbers, peeled and diced
- 1 medium red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 green chili, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1 tablespoon fresh lemon juice
- 1 tablespoon vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
1. Start with the cucumbers. Peel them and cut them into small, even cubes. This is important because what you want is a consistent texture in your finished dish; if you get the cucumbers right, they won’t be an obstacle to that goal.
2. Slice the red onion into very thin pieces and mix it with the diced cucumbers in a large mixing bowl.
3. In the bowl, mix the chopped cilantro and finely chopped green chili, adjusting the latter to your desired spice level.
4. In a small frying pan, warm the vegetable oil over medium heat and add the cumin seeds.
5. For about 1-2 minutes, toast the cumin seeds, or until they become aromatic and begin to crackle.
6. Put the burnt cumin seeds and oil onto the cucumber mixture in the bowl.
7. Squeeze the fresh lemon juice over the salad. This is a tangy, bright dish.
8. Add salt and black pepper to taste, keeping in mind the fresh ingredients you are using.
9. Slowly toss together all the components until they are thoroughly mixed and uniformly cloaked in the dressing.
10. To serve as an immediately refreshing side dish, or to allow flavors to meld before serving, refrigerate for up to an hour before serving
Equipment Needed
1. Vegetable peeler
2. Cutting board
3. Chef’s knife
4. Small knife (for finer chopping)
5. Large mixing bowl
6. Small frying pan
7. Measuring spoons
8. Citrus juicer or reamer (optional)
9. Spatula or spoon for mixing
10. Refrigerator (for chilling)
FAQ
- Can I use different cucumbers?Salad can be made with any type of cucumber you like, such as English or Persian!
- Is the green chili necessary?No, the green chili is not required. You can leave it out if you want a salad that is not as spicy.
- Can I prepare this salad in advance?You can most certainly make this fresh, and it’s the best way to do it! But if you want to make it slightly easier on yourself, you can take the time to prep the cucumbers and onions in advance. Just store them in the fridge until you’re ready to put everything together.
- How do I reduce the onion’s strong flavor?Let the sliced onion steep in cold water for approximately 10 minutes. Then, drain and dry the onions before adding them to the salad.
- What can I substitute for cilantro?If cilantro isn’t your thing, fresh parsley or mint can be used for a different flavor profile.
- Can I use lime juice instead of lemon juice?Lime juice serves as a perfect replacement that will contribute an enjoyable zest to the salad.
- How do I toast cumin seeds?Cumin seeds are toasted by heating a skillet (or pan) over medium heat, adding seeds, then toasting them for about 1 to 2 minutes until they get fragrant and appear slightly darker in color. Remove from heat and set aside. This is ideal for recipes that call for ground cumin to intensify the flavor.
Substitutions and Variations
Cucumbers: Swap with zucchini for a texture that’s still refreshing, but different in a way that won’t trip anybody’s texture sensors.
Shallots: Use for a milder flavor. Red onions: Use when you want a sharper taste.
Cilantro. Use fresh parsley or mint leaves, if you prefer.
Green chili: You can also use jalapeño or serrano peppers.
Juice of a lemon: For a zesty flavor, lime juice may be substituted.
Pro Tips
1. De-seed the Cucumbers: For a crispier texture, consider de-seeding the cucumbers before dicing them. This will also reduce excess moisture in the salad, keeping it fresh and crunchy.
2. Red Onion Soak: If you find raw red onion too pungent, soak the slices in cold water for about 10 minutes before adding them to the salad. This will mellow the sharpness without losing flavor.
3. Chili Control: If you’re sensitive to heat, remove the seeds from the green chili before chopping it. You can always add more to taste, but it’s tougher to reduce the heat once it’s in the dish.
4. Cumin Oil Infusion: When warming the cumin seeds in oil, watch carefully to prevent them from burning. They should be fragrant and slightly darkened, enhancing the flavor of the dish rather than overpowering it.
5. Flavor Meld: To enhance the flavors, prepare the salad an hour ahead and let it sit in the refrigerator. This resting time allows the ingredients to meld together beautifully, providing a richer taste in each bite.
Indian Cucumber Salad Recipe
My favorite Indian Cucumber Salad Recipe
Equipment Needed:
1. Vegetable peeler
2. Cutting board
3. Chef’s knife
4. Small knife (for finer chopping)
5. Large mixing bowl
6. Small frying pan
7. Measuring spoons
8. Citrus juicer or reamer (optional)
9. Spatula or spoon for mixing
10. Refrigerator (for chilling)
Ingredients:
- 2 medium cucumbers, peeled and diced
- 1 medium red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 green chili, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1 tablespoon fresh lemon juice
- 1 tablespoon vegetable oil
- Salt to taste
- Black pepper to taste
Instructions:
1. Start with the cucumbers. Peel them and cut them into small, even cubes. This is important because what you want is a consistent texture in your finished dish; if you get the cucumbers right, they won’t be an obstacle to that goal.
2. Slice the red onion into very thin pieces and mix it with the diced cucumbers in a large mixing bowl.
3. In the bowl, mix the chopped cilantro and finely chopped green chili, adjusting the latter to your desired spice level.
4. In a small frying pan, warm the vegetable oil over medium heat and add the cumin seeds.
5. For about 1-2 minutes, toast the cumin seeds, or until they become aromatic and begin to crackle.
6. Put the burnt cumin seeds and oil onto the cucumber mixture in the bowl.
7. Squeeze the fresh lemon juice over the salad. This is a tangy, bright dish.
8. Add salt and black pepper to taste, keeping in mind the fresh ingredients you are using.
9. Slowly toss together all the components until they are thoroughly mixed and uniformly cloaked in the dressing.
10. To serve as an immediately refreshing side dish, or to allow flavors to meld before serving, refrigerate for up to an hour before serving
