Cucumber Cumin Salad

When you’re in the mood for a very fresh, green salad full of flavor, cucumber cumin salad, with cucumbers, green onions, mint leaves and cumin, will hit the spot. This is also a very nice, light and pretty salad for serving guests or taking to a brunch.

I prefer to use English cucumbers for this salad. I like their strong cucumber aroma and flavor. Plus, I like the slightly scalloped edges of the slices. I make this salad two ways: either slice and cube the cucumber pieces, or spiral the cucumber in your spiralizer to give the salad extra lift and a beautiful presentation.

This salad can be made ahead and popped into the refrigerator to eat the next day or made in the morning to serve in the evening. You can add or subtract from any ingredient amounts, or omit ingredients, based on your taste. Before serving the salad, add salt to taste, or suggest that guests add salt.

You can add coconut yogurt to the salad to make a nice Indian cucumber raita. Raita is eaten alongside spicy foods as a cooling side dish. I’ve included an optional coconut yogurt amount in the ingredients list. This salad, with or without the coconut yogurt, is also delicious served with Indian Samosa Pie or Spicy Potato Curry Dum Aloo. Complete the menu with this Homemade Vegan Naan.

Print Recipe

Cucumber Cumin Salad

Make the salad without yogurt as a fresh, green and tasty side dish. Or add yogurt to make cucumber raita: a cooling side dish that is eaten with spicy Indian foods.

Course

Salad

Cuisine

Indian

Keyword

coconut yogurt, cucumber, cumin, fresh mint, green onions, mint

Prep Time

5 minutes

Servings

servings

Ingredients

• 1 cup cucumber unpeeled, sliced thin, slices quartered (or spiral the whole cucumber)
• 1/2 cup green onion sliced, about 2 green onions
• 1/2 teaspoon cumin
• 1 tablespoon fresh mint finely chopped
• 8 ounces unsweetened coconut yogurt optional, for making cucumber raita

Course Salad Cuisine Indian Keyword coconut yogurt, cucumber, cumin, fresh mint, green onions, mint Prep Time 5 minutes Servings servings Ingredients 1 cup cucumber unpeeled, sliced thin, slices quartered (or spiral the whole cucumber) 1/2 cup green onion sliced, about 2 green onions 1/2 teaspoon cumin 1 tablespoon fresh mint finely chopped 8 ounces unsweetened coconut yogurt optional, for making cucumber raita

Instructions

1. Slice the cucumbers and onions. In a small mixing bowl, add all of the ingredients, sprinkling the cumin evenly. Toss to combine. Add the optional yogurt, if desired.

   
2. Serve immediately or refrigerate all day or overnight. Leftovers keep for up to two days. Stir before serving.

   

Recipe Notes

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