Cucumber Salad Recipe
Cucumber salad is a light, refreshing dish that’s perfect for hot summer days, a side with any Indian or international meal, or even a quick snack. Whether you’re searching for how to make cucumber salad Indian style, this guide offers an easy, customizable recipe. Add ingredients like onions, lemon juice, or a dash of chaat masala to suit your taste. It’s hydrating, easy to prepare, and can be customized with different ingredients depending on your taste. Follow this easy cucumber salad recipe to enjoy a crisp, flavorful, and healthy cucumber salad recipe, with optional variations in just minutes.
Ingredients
These are the main items you need to make a simple cucumber salad:
- 2 medium cucumbers – Wash them well. You can peel the skin if you want, or leave the skin on. (The skin has fiber which is good for health.)
- 2 Spring Onions – Chopped
- 1 tablespoon chopped coriander or mint – Wash the leaves and chop them finely. Use either fresh coriander (dhania) or mint (pudina).
- 1–2 green chilies (optional) – Wash and chop them very finely. Add only if you like a little spice.
- Sesame Seeds – White and Black Sesame seeds
- Soy Sauce – This adds a mild flavor to salad.
- Salt to taste – Add as much as you like.
- ½ teaspoon black pepper – This adds a mild spicy flavor.
- Juice of 1 lemon – Squeeze fresh lemon juice for a tangy taste.
Cucumber Salad Step-by-Step Instructions
Prepare the Cucumbers
1. Wash the cucumbers well under running water. Slice them into thin round pieces or half-moon shapes. If the skin is thick or hard, peel it. If it is soft, you can keep the skin.
2. Take a mixing bowl and add the following ingredients:
- 1 teaspoon of freshly grated ginger
- 2 tablespoons of finely chopped spring onions
- A pinch of black pepper
Mix everything well until the flavors combine to form a flavorful base for your cucumber salad.
3. Add 1 teaspoon soy sauce for a light flavor.
4. Add sliced cucumbers in bowl and add 2 tsp sesame oil on top of cucumbers.
5. After mixing all ingredients together, your cucumber salad should look colorful, and full of flavor. Now let’s give it a fresh finishing touch with a simple garnish.
6. Heat a dry pan over low flame. Add 1 teaspoon black and white sesame seeds and gently stir them for 1–2 minutes.
Roast until they start to pop slightly and release a nutty aroma. Be careful not to burn them.
Serve Cucumber Salad
7. Once the sesame seeds are roasted and slightly cooled, sprinkle them over the cucumber salad. Gently toss or leave them on top as a crunchy garnish before serving. Add lemon juice if needed, then serve immediately or refrigerate for 15–20 minutes for a cold and refreshing salad.
Serving Suggestions for Cucumber Salad
- It is best to eat cucumber salad fresh. Eat Cucumber Salad a side dish with dal and rice, parathas, or pulao. Cucumber has a lot of water (about 95%), which helps keep you cool and refreshed.
- Put it inside wraps or sandwiches for extra crunch.
- If you want to make it early, keep the chopped veggies and dressing (salt, lemon, spices) separate. Mix them just before eating so the salad stays crunchy.
- Pack it in your lunchbox as a healthy, low-calorie snack. You can keep it in the fridge for up to 24 hours.
- Want it spicy? Add more green chili or red chili flakes.
- Want it tangy? Add extra lemon juice or a pinch of amchur (dry mango powder).
- Want it creamy? Add a tablespoon of curd/yogurt and mix well.
- Want it richer? Add 1 teaspoon of olive oil or mustard oil. This cucumber salad is quick, tasty, and super good for you. Try it today and enjoy a fresh and healthy side dish at home.
FAQ
Sprinkle a little salt on the cucumber slices and let them sit for 10–15 minutes, then you can drain the excess water before mixing with other ingredients.
Yes, yogurt adds a a cooling effect, especially in Indian-style cucumber raita.
Yes, you can add chopped tomatoes, carrots, onions, or bell peppers for extra crunch and color.
It’s best consumed within 1 day after preparing. After that, cucumbers may release water and lose their crunch.
Recipe Card
Cucumber Salad Recipe
Equipment
- 1 Knife
- 1 Chopping board
- 1 Mixing bowl
- 1 Spoon or spatula (for mixing)
- 1 Small frying pan (for roasting sesame seeds)
Ingredients
- 2 medium cucumbers washed, peeled if needed, sliced
- 2 spring onions finely chopped
- 1 tbsp chopped coriander or mint leaves
- 1 –2 green chilies finely chopped (optional)
- ½ tsp black pepper
- 1 tsp soy sauce
- Salt to taste
- Juice of 1 lemon
- 1 tsp each of white and black sesame seeds
Instructions
- Wash cucumbers and slice into thin rounds or half-moons. Peel if the skin is too thick.
- In a mixing bowl, combine spring onions, black pepper, grated ginger (optional), soy sauce, and green chili.
- Add chaat masala or sugar if using. Mix well.
- Add sliced cucumbers and mix gently.
- Drizzle with 2 tsp sesame oil (optional). Stir to coat evenly.
- In a dry pan on low heat, roast black and white sesame seeds for 1–2 minutes until aromatic. Don’t burn them.
- Sprinkle roasted sesame seeds over the salad.
- Squeeze fresh lemon juice.
- Serve immediately or refrigerate for 15–20 minutes before serving.
Notes
- Best eaten fresh.
- Cucumber Salad can be refrigerated up to 24 hours.
- For best crunch, store chopped vegetables and dressing separately and mix just before serving.
- Serve salad as a side with dal, rice, pulao, or parathas.
