Cucumber Salad Recipe
Cucumber Salad is a light, refreshing, and hydrating side dish. Made with sliced cucumbers, spring onions, herbs, lemon juice, and sesame seeds, it’s quick to prepare and you can add ingredients like yogurt, chaat masala, or olive oil. Serve it as a side dish, snack, or add it to wraps. Best enjoyed fresh salad, it’s low in calories and rich in fiber and antioxidants.
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.