Cucumber Salad
Cucumber Salad
This fresh cucumber salad is easy to prepare. The dressing is creamy, and a touch of fennel seeds adds a unique flavor. This refreshing, healthful low-calorie salad also looks beautiful.
Ingredients
Ingredients:
- 2 cup cucumber, thinly sliced
- 2 tablespoons cashews coarsely ground
- 1 tablespoon mint finely chopped
for Dressing
- 1 tablespoon olive oil
- 2 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon sugar
- 1/8 teaspoon black paper
- 2 teaspoon ginger juice *
- 1 teaspoon fennel seeds coarsely ground
Instructions
- Dressing; In a bowl, mix all the dressing ingredients well. Set aside.
- Peel the cucumber, leaving strips of skin. Slice thin, crosswise. The slices should look like half-moons.
- Toss the cucumber with ground cashews and mint to coat the slices.
- Just before serving, add the dressing. Mix it well.
Notes
Notes
- *To make the ginger juice, shred the ginger using a fine shredder or zester. Squeeze the shredded ginger with your fingers to get all the juice out.
- If you are allergic to nuts make the salad without cashews, Cucumber Salad still tastes great.
Tried this recipe?Let us know how it was!
12 Responses
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Hello Manjula-ji,
My mom and dad gave me a ton of cucumbers from their garden, and I’ve been seeking out different ways to eat them. I made your cucumber salad tonight as a side dish, and enjoyed it immensely. Thanks so much for posting this recipe.
Trudy
This is the most flavorful cucumber recipe I have ever made. Great for summer surplus of cucumbers. I made a double batch and ate the whole bowl in one sitting. Thank you!!
Maggie, Thank you
Very simple and looks great! i would definitely try 🙂
In my Lunch, I always look for different type of salads. Today I tried this…Its awesome and very simple. Thanks for sharing a great recipe.
Dear manjula ji
I just watched your cucumber salad and juice. Very innovative. Very simple.
I have read your Indian recipes and looking forward to cook.
sincerely Colin Andrews
Cucumber salad is a very common side dish in my country. Most dressings whether vinaigrette, yoghurt or cream dressing contain dill leaves. So, this “exotic” variation with cashew nut and ginger juice looks very interesting!
When my mother made cucumber salad she used to first rub the cucumber pieces or slices with salt (or put them in very salty water) and leave them to marinate for 15–30 minutes, then rinse them and add the dressing. It changes both texture and flavour and my mother used to say it makes them more digestable. Whether that really holds, I don’t know. In the end it probably is a matter of taste and preference. Doing this will also prevent the cucumber from loosing too much water and making the dressing watery if the salad is not served immediately. Of course adding the dressing immediately before serving will also prevent that.
Cucumber salad is a very common side dish in my country. My mother used to make it and soak the cucumber pieces in salty water for half an hour before rinsing and adding dressing. Traditionally dill leaves are used in the dressing.
This “exotic” recipe looks very interesting and I’m lookoing forward to trying cucumber salad with ginger juice.
Thanks for finally talking about > Cucumber Salad
| Manjula’s Kitchen | Indian Vegetarian Recipes < Loved it!
Namaste, Manjula!
I just found your website, and had a very nice evening watching your videos…. which I absolutely adore. Also, I made this cucumber salad, and let me say, it was just delicious! My Arabian grandmother does her cucumber salad also with mint, so I was a bit prepared, but mixing cashews and fenugreek into it just gave it a whole new range of flavours which I thoroughly enjoyed!
Thank you so much for your recipes! I’m going to cook lots of them in the coming weeks!
Love,
Jasmin
i m big fan of yours.