Indian Cucumber Salad
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This simple cucumber salad has spices and coconut, turning the flavor profile to South Asia. There’s a crunch of chopped roasted peanuts, the heat of chili pepper and nutty-tasting popped brown mustard seeds and cumin.
What makes this cucumber salad different from any other is the base technique: It uses whole brown mustard seeds and cumin, bloomed in hot oil until they pop, releasing a warm, nutty depth you don’t get from untoasted spices.
Reader review:
“This was perfect and delicious! I wanted a different cucumber salad for the cucumbers that are growing in my garden. I was going to a party with my Indian friends who love spice and this hit the spot. This will surely be added to my rotation. Thank you so much!!”
~PINKY
These ingredients are key
- Cucumbers: I prefer Persian cucumbers because their thin skins and near-seedless flesh don’t water down the dressing. English cucumbers work well here too — slice them a little thicker since they have more water content than Persians, and consider scooping the seeds from the center if they are
- Unsweetened coconut: Sweetened coconut would tip this into a dessert — the unsweetened kind adds flavor that holds its own against the chili and lime.
Serve this alongside coconut rice, grilled fish, or as part of a spread with red lentil soup and flatbread.
Indian Cucumber Salad
Ingredients
- 5 Persian cucumbers, or 1 large English seedless cucumber, sliced into 1/2-inch chunks
- 1 tablespoon (15 g) finely chopped serrano, or jalapeno chili pepper
- ½ teaspoon crushed red pepper
- ½ cup (73 g) roasted unsalted peanuts, finely chopped or pulsed in a food processor
- ¼ cup (25 g) unsweetened shredded coconut
- 2 tablespoons (30 ml) fresh lime or lemon juice, or a mixture of both
- 2 teaspoons sugar
- Fine sea salt
- 2 tablespoons (30 ml) coconut oil, ghee or neutral vegetable oil
- ½ teaspoons brown mustard seeds, optional
- ½ teaspoon cumin seeds
- Chopped fresh cilantro or mint
Instructions
- Put the cucumber, chili pepper, red pepper flakes, ¼ cup of the peanuts, 2 tablespoons of the coconut, lime juice, sugar and 1 teaspoon salt in a large bowl. Toss gently.
- Heat the oil in a small skillet over medium-high heat. Add the mustard seeds. When they start to sizzle and pop, stir in the cumin and remaining 2 tablespoons coconut. Turn off the heat.
- Pour the mustard seed mixture over the cucumbers and toss everything together (it will sizzle). Taste to make sure the salad has a good balance of salty-sweet-hot adding more salt, sugar, chili or citrus to taste.
- Serve in bowls sprinkled with the remaining peanuts and cilantro or mint.
Karen’s Notes and Tips
-  The best way to slice cucumber is to cut them into chunky, bite-size pieces (so they don’t become too soggy) First halve them lengthwise. If you’re using anything other than a Persian cucumber, remove the seeds by running a spoon down the middle. Slice each half in half again, then slice crosswise into 1/4-inch pieces.
- Mix the salad shortly before serving so it doesn’t become watery.
- If you can’t find brown mustard seeds, simply omit them.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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GREAT recipe. Our family loves it and we serve it as a cold side to Butter Chicken and rice. One shortcut is that you can use honey roasted peanuts (deeper flavor than plain peanuts) and omit the sugar, since they’re already sweet. One family member has the cilantro=bad gene, so I chop up a scallion, which works nice too (the mint in the recipe is also delicious).
This was perfect and delicious! I wanted a different cucumber salad for the cucumbers that are growing in my garden. I was going to a party with my Indian friends who love spice and this hit the spot. This will surely be added to my rotation. Thank you so much!!
So good. All 4 of us enjoyed the recipe! No changes needed. Thank you.
Wow! I don’t usually leave reviews but this recipe is delightful and like nothing I’ve ever eaten before! Thank you!
Thank you for your recipe, we made it yesterday for lunch and it was so very delicious! The hot, sizzling brown mustard & cumin seeds & toasted coconut mixture really take it up to the next level of flavor. We decided to add a diced mango and diced avocado to make more of a meal out of it and the addition was fantastic!!! Will be serving this to guests in the future, for sure. It’s wonderful.
I love the mango and avocado additions — sounds so good!
Going to try today! Can I make ahead of time?
Hi Tammy – I suggest mixing the salad one hour or less before serving so it doesn’t get too soggy. Hope you enjoy!
I only have yellow mustard seeds, would that work?
Hi Sophie – Technically, yes you can use yellow mustard seeds instead. But their flavor is milder and less peppery than black mustard seeds. Still worth trying!
This is a terrific recipe. Easy to make and delicious! Will definitely make it again.
being indian i am grown up with this salad , my most favourite.
try our typical maharashtrian khamang kakdi recipe. you will love it.
Was very good. I used both mint and cilantro. Will make again.
Luv the salad, thanks for sharing!
Looking for a quick cucumber recipe to complement a south-east asian dinner, found this recipe by complete accident and it is so DELICIOUS! Made it exactly as written except didn’t have cumin seeds (added a little ground cumin with the coconut). Really unbelievably good, thank you so much!
I love these flavors, such an addictively delicious salad!
This is a great recipe! I love Indian food and this looks like a nice mix of flavors. Easy to make, too. Thanks.
I love this! One of the things I love most about summer is fresh cucumbers from the farmer’s market – I eat millions of them! 🙂 So, I’ll have to bookmark this one for sure!
Sigh. Yes Tony, you put the lime in the coconut and then you drink them both up. You know the routine. (lol, good one)
Wow! I just love this! Spicy and cool at the same time- sounds like my fiancee!! 🙂 Can’t wait to try it. Thanks for sharing.
Looks delish, and I’m sure it is, but I’m unclear on the first step:
“Put the cucumber, chile pepper, peanuts, 2 tablespoons of the coconut, lime juice and sugar in a large bowl.”
Are you saying you put the lime in the coconut?
I always thought that was a different recipe…
LOVELY photos, as usual! I foresee myself eating this for lunch all summer long. YUM!
adding peanuts is a good idea….that book looks great too ! have fun cooking indian food 😀
I just got that book too and have barely opened it, but this looks great!