This Indian Cucumber Salad, or Indian Koshimbir, is perfect for summer and requires almost no cooking. A refreshing combination of cucumbers and peanuts with a few additional spices complete this perfect summer salad!
Why You’ll Love This Incredible Indian Dish
What Is Indian Cucumber Salad?
Now this Indian Cucumber Salad, or Kakadi chi Koshimbir, you won’t get outside of an Indian home–well, unless you make it, then you could have it in your home!
This Indian Cucumber Salad recipe has to be the best cucumber salad recipe (in my opinion). Cucumber, cilantro, peanuts, a few seasonings, and 10 minutes later you’re ready to chow down. This dish is typically Maharashtrian, and it is something that I very much look forward to at mealtimes.
This Indian Cucumber Salad is the perfect dish for hot summer days where you want something simple and fresh. It’s full of fresh, bright flavors that won’t weigh you down or leave you feeling icky. Not to mention it’s gluten free , vegetarian and vegan friendly!
Is It Healthy?
Is This Cucumber Salad Recipe Easy?
I think calling it easy is an understatement.
The only thing that gets cooked at all is the dressing with hot oil and mustard seeds (or cumin seeds). If you want to mix up a few things, you could try mixing it with some Matki Ussal as the two go really well together.
This dish makes a great appetizer , a side to a full meal or even a quick lunch when you need something in a hurry.
Ingredients You’ll Need
- 2 Cucumbers - The refreshing base of the salad, cucumbers add a crisp, hydrating crunch and mild flavor that soaks up the tangy dressing beautifully.
- 1/4 cup Cilantro - Adds a burst of freshness and herbal flavor, balancing the richness of the tempered spices and brightening the overall dish.
- 2 tablespoons Spanish Peanuts - Provide a delightful crunch and nutty contrast to the cool cucumbers, adding both texture and depth of flavor.
- 1 teaspoon Salt - Enhances all the flavors and helps draw out some moisture from the cucumbers, allowing them to absorb the seasoning better.
- 1/2 teaspoon Sugar or Other Sweetener Equivalent - Balances the acidity and spice, adding a subtle hint of sweetness to round out the flavors.
- 1 tablespoon Oil - Used as the base for tempering the spices, which releases their aromas and infuses the salad with authentic Indian flavor.
- 1/4 teaspoon Black Mustard Seeds (or sub Cumin Seeds) - Add earthy, slightly pungent flavor when popped in hot oil, giving the salad its signature Indian flair.
- 1/2 teaspoon Turmeric - Brings warm, earthy flavor and a vibrant golden color, enhancing both the taste and appearance of the salad.
- 1 Lemon - Provides bright acidity that ties everything together, cutting through the richness of the oil and adding a fresh, tangy finish.
How to Make Indian Cucumber Salad
- Chop up the cucumbers, cilantro, and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
- Place into a bowl and season with salt and sugar.
- In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.
- Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
- Add in the turmeric and stir quickly.
- Pour this hot, flavored oil over the cucumbers and mix well.
- Squeeze lemon juice and mix once again and serve.
Tips And Tricks
Making Indian Cucumber Salad is quick, refreshing, and full of vibrant flavor, but a few smart tips can take it from simple to spectacular. Here are some helpful tricks to ensure it turns out perfectly every time:
- Use fresh, firm cucumbers. Choose ones with crisp skin for the best texture and flavor. English or Persian cucumbers work especially well since they have fewer seeds.
- Chop ingredients evenly. Uniform cucumber and peanut pieces ensure balanced texture in every bite.
- Adjust sweetness and acidity. Taste before serving and tweak the lemon juice or sweetener to balance the flavors.
- Let it rest. This simple cucumber salad recipe tastes great the first day but it is ABSOLUTELY AMAZING the next day!
- Use kitchen gadgets. Use this slap chopper for smashing up the peanuts.
Variations
Indian Cucumber Salad is light, flavorful, and endlessly adaptable. You can easily customize it to suit your taste or what’s in your kitchen. Here are some tasty variations to try:
- Yogurt Cucumber Salad- Add a few tablespoons of plain yogurt for a creamy, cooling version that pairs perfectly with spicy curries.
- Spicy Version - Mix in finely chopped green chilies or a pinch of red chili powder for a bold, zesty kick.
- South Indian Twist - Add grated coconut and a few curry leaves to the tempered oil for a fragrant, coastal-style flavor.
- Omit the yogurt- You can sub 1/4 cup of lemon juice instead of yogurt if you prefer. This is good if you’re planning to use it for a picnic or leave it out with no refrigeration for hours.
- Swap out the peanuts - I like to use Red Spanish peanuts but if you can’t find those, just use regular roasted peanuts.
What To Eat With Indian Cucumber Salad
Indian Cucumber Salad is a cool, refreshing side dish that pairs beautifully with a variety of Indian and global meals. Here are some delicious ideas for what to eat with it:
- Grilled Meats - Serve alongside tandoori chicken , chicken tikka , or grilled lamb for a fresh contrast to smoky, spiced flavors.
- Curries- Complements rich dishes like butter chicken , paneer tikka masala, or dal makhani by adding a cooling balance.
- Rice Dishes - Pair with biryani , pulao , or lemon rice to add crunch and brightness to each bite.
Can It Be Made Ahead?
Yes! I actually recommend making this ahead of time for the best flavor. If you can, this Indian Cucumber Salad is best made a day ahead of time and refrigerated so that the flavors have an opportunity to develop to their full potential.
More Cooling Cucumber Dishes
- This Sichuan Smashed Cucumber Salad borrows from a Xi’an sauce I once had. Cucumbers, garlic, and a secret chili ingredient was what I used to recreate this crisp, cool, tangy, spicy marvel!
- Tabouli Recipe with Hemp Hearts uses hemp hearts instead of bulgur for a delicious, vegetarian keto side dish. It’s also has cucumber, cherry tomatoes, green onions and some seasonings making this a delightfully low carb dish.
- This easy, refreshing Korean Cucumber Salad is a wonderful vegan, keto Korean easy cucumber salad recipe that’s ready to eat within 15 minutes. If you’re looking for a delicious, spicy pickle recipe, this is the one.
- Tzatziki - a fresh sauce that is a perfect topping for my Gyro meat .
- Stuffed Cucumber Bites - a delicious Keto summer salad recipe.
Indian Cucumber Salad Recipe | Easy Indian Salad
Equipment
- Pull Chopper
Ingredients
- ▢ 2 ( 2 ) cucumbers , peeled
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
- ▢ 2 tablespoons ( 2 tablespoons ) Spanish peanuts , chopped
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Sugar Or Other Sweetener Equivalent , Optional
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Black Mustard Seeds , or sub cumin seeds
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1 ( 1 ) Lemon , juiced
Instructions
Chop up the cucumbers, cilantro, and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
Place into a bowl and season with salt and sugar.
In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.
Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
Add in the turmeric and stir quickly.
Pour this hot, flavored oil over the cucumbers and mix well.
Squeeze lemon juice and mix once again and serve.
This salad tastes great the first day but it is ABSOLUTELY AMAZING the next day!
You can sub 1/4 cup of lemon juice instead of yogurt if you prefer. This is good if you’re planning to use it for a picnic or leave it out with no refrigeration for hours.
Use this slap chopper for smashing up the peanuts.
I like to use Red Spanish peanuts but if you can’t find those, just use regular roasted peanuts.
If you’re not sure how to do the hot oil technique watch this video to see how I did it for the cabbage slaw.
Get support & connect with our community on Facebook!
Nutrition
This Indian Cucumber Salad, or Indian Koshimbir, is perfect for summer and requires almost no cooking. A refreshing combination of cucumbers and peanuts with a few additional spices complete this perfect summer salad!
Why You’ll Love This Incredible Indian Dish
What Is Indian Cucumber Salad?
Now this Indian Cucumber Salad, or Kakadi chi Koshimbir, you won’t get outside of an Indian home–well, unless you make it, then you could have it in your home!
This Indian Cucumber Salad recipe has to be the best cucumber salad recipe (in my opinion). Cucumber, cilantro, peanuts, a few seasonings, and 10 minutes later you’re ready to chow down. This dish is typically Maharashtrian, and it is something that I very much look forward to at mealtimes.
This Indian Cucumber Salad is the perfect dish for hot summer days where you want something simple and fresh. It’s full of fresh, bright flavors that won’t weigh you down or leave you feeling icky. Not to mention it’s gluten free , vegetarian and vegan friendly!
Is It Healthy?
Is This Cucumber Salad Recipe Easy?
I think calling it easy is an understatement.
The only thing that gets cooked at all is the dressing with hot oil and mustard seeds (or cumin seeds). If you want to mix up a few things, you could try mixing it with some Matki Ussal as the two go really well together.
This dish makes a great appetizer , a side to a full meal or even a quick lunch when you need something in a hurry.
Ingredients You’ll Need
- 2 Cucumbers - The refreshing base of the salad, cucumbers add a crisp, hydrating crunch and mild flavor that soaks up the tangy dressing beautifully.
- 1/4 cup Cilantro - Adds a burst of freshness and herbal flavor, balancing the richness of the tempered spices and brightening the overall dish.
- 2 tablespoons Spanish Peanuts - Provide a delightful crunch and nutty contrast to the cool cucumbers, adding both texture and depth of flavor.
- 1 teaspoon Salt - Enhances all the flavors and helps draw out some moisture from the cucumbers, allowing them to absorb the seasoning better.
- 1/2 teaspoon Sugar or Other Sweetener Equivalent - Balances the acidity and spice, adding a subtle hint of sweetness to round out the flavors.
- 1 tablespoon Oil - Used as the base for tempering the spices, which releases their aromas and infuses the salad with authentic Indian flavor.
- 1/4 teaspoon Black Mustard Seeds (or sub Cumin Seeds) - Add earthy, slightly pungent flavor when popped in hot oil, giving the salad its signature Indian flair.
- 1/2 teaspoon Turmeric - Brings warm, earthy flavor and a vibrant golden color, enhancing both the taste and appearance of the salad.
- 1 Lemon - Provides bright acidity that ties everything together, cutting through the richness of the oil and adding a fresh, tangy finish.
How to Make Indian Cucumber Salad
- Chop up the cucumbers, cilantro, and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
- Place into a bowl and season with salt and sugar.
- In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.
- Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
- Add in the turmeric and stir quickly.
- Pour this hot, flavored oil over the cucumbers and mix well.
- Squeeze lemon juice and mix once again and serve.
Tips And Tricks
Making Indian Cucumber Salad is quick, refreshing, and full of vibrant flavor, but a few smart tips can take it from simple to spectacular. Here are some helpful tricks to ensure it turns out perfectly every time:
- Use fresh, firm cucumbers. Choose ones with crisp skin for the best texture and flavor. English or Persian cucumbers work especially well since they have fewer seeds.
- Chop ingredients evenly. Uniform cucumber and peanut pieces ensure balanced texture in every bite.
- Adjust sweetness and acidity. Taste before serving and tweak the lemon juice or sweetener to balance the flavors.
- Let it rest. This simple cucumber salad recipe tastes great the first day but it is ABSOLUTELY AMAZING the next day!
- Use kitchen gadgets. Use this slap chopper for smashing up the peanuts.
Variations
Indian Cucumber Salad is light, flavorful, and endlessly adaptable. You can easily customize it to suit your taste or what’s in your kitchen. Here are some tasty variations to try:
- Yogurt Cucumber Salad- Add a few tablespoons of plain yogurt for a creamy, cooling version that pairs perfectly with spicy curries.
- Spicy Version - Mix in finely chopped green chilies or a pinch of red chili powder for a bold, zesty kick.
- South Indian Twist - Add grated coconut and a few curry leaves to the tempered oil for a fragrant, coastal-style flavor.
- Omit the yogurt- You can sub 1/4 cup of lemon juice instead of yogurt if you prefer. This is good if you’re planning to use it for a picnic or leave it out with no refrigeration for hours.
- Swap out the peanuts - I like to use Red Spanish peanuts but if you can’t find those, just use regular roasted peanuts.
What To Eat With Indian Cucumber Salad
Indian Cucumber Salad is a cool, refreshing side dish that pairs beautifully with a variety of Indian and global meals. Here are some delicious ideas for what to eat with it:
- Grilled Meats - Serve alongside tandoori chicken , chicken tikka , or grilled lamb for a fresh contrast to smoky, spiced flavors.
- Curries- Complements rich dishes like butter chicken , paneer tikka masala, or dal makhani by adding a cooling balance.
- Rice Dishes - Pair with biryani , pulao , or lemon rice to add crunch and brightness to each bite.
Can It Be Made Ahead?
Yes! I actually recommend making this ahead of time for the best flavor. If you can, this Indian Cucumber Salad is best made a day ahead of time and refrigerated so that the flavors have an opportunity to develop to their full potential.
More Cooling Cucumber Dishes
- This Sichuan Smashed Cucumber Salad borrows from a Xi’an sauce I once had. Cucumbers, garlic, and a secret chili ingredient was what I used to recreate this crisp, cool, tangy, spicy marvel!
- Tabouli Recipe with Hemp Hearts uses hemp hearts instead of bulgur for a delicious, vegetarian keto side dish. It’s also has cucumber, cherry tomatoes, green onions and some seasonings making this a delightfully low carb dish.
- This easy, refreshing Korean Cucumber Salad is a wonderful vegan, keto Korean easy cucumber salad recipe that’s ready to eat within 15 minutes. If you’re looking for a delicious, spicy pickle recipe, this is the one.
- Tzatziki - a fresh sauce that is a perfect topping for my Gyro meat .
- Stuffed Cucumber Bites - a delicious Keto summer salad recipe.
Indian Cucumber Salad Recipe | Easy Indian Salad
Equipment
- Pull Chopper
Ingredients
- ▢ 2 ( 2 ) cucumbers , peeled
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
- ▢ 2 tablespoons ( 2 tablespoons ) Spanish peanuts , chopped
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Sugar Or Other Sweetener Equivalent , Optional
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Black Mustard Seeds , or sub cumin seeds
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1 ( 1 ) Lemon , juiced
Instructions
Chop up the cucumbers, cilantro, and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
Place into a bowl and season with salt and sugar.
In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.
Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
Add in the turmeric and stir quickly.
Pour this hot, flavored oil over the cucumbers and mix well.
Squeeze lemon juice and mix once again and serve.
This salad tastes great the first day but it is ABSOLUTELY AMAZING the next day!
You can sub 1/4 cup of lemon juice instead of yogurt if you prefer. This is good if you’re planning to use it for a picnic or leave it out with no refrigeration for hours.
Use this slap chopper for smashing up the peanuts.
I like to use Red Spanish peanuts but if you can’t find those, just use regular roasted peanuts.
If you’re not sure how to do the hot oil technique watch this video to see how I did it for the cabbage slaw.
Get support & connect with our community on Facebook!
Nutrition
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Indian Cucumber Salad Recipe | Easy Indian Salad
Ingredients
- 2 cucumbers peeled
- 1/4 cup Cilantro chopped
- 2 tablespoons Spanish peanuts chopped
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Sugar Or Other Sweetener Equivalent Optional
- 1 tablespoon Oil
- 1/4 teaspoon Black Mustard Seeds or sub cumin seeds
- 1/2 teaspoon Turmeric
- 1 Lemon juiced
Instructions
Chop up the cucumbers, cilantro, and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
Place into a bowl and season with salt and sugar.
In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.
Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
Add in the turmeric and stir quickly.
Pour this hot, flavored oil over the cucumbers and mix well.
Squeeze lemon juice and mix once again and serve.
This salad tastes great the first day but it is ABSOLUTELY AMAZING the next day!
You can sub 1/4 cup of lemon juice instead of yogurt if you prefer. This is good if you’re planning to use it for a picnic or leave it out with no refrigeration for hours.
Use this slap chopper for smashing up the peanuts.
I like to use Red Spanish peanuts but if you can’t find those, just use regular roasted peanuts.
If you’re not sure how to do the hot oil technique watch this video to see how I did it for the cabbage slaw.
Indian Cucumber Salad Recipe | Easy Indian Salad https://twosleevers.com/indian-cucumber-peanut-salad/
If you want to give your chicken a tropical flare, you need to make this Air Fryer Huli Huli Chicken. Make the sauce and the chicken at the same time, and get a sweet and slightly spicy, family-friendly dinner on the table fast. If this isn’t the best Air Fryer Huli Huli Chicken, then please send me your recipe because we loved this one, and I can’t imagine how it gets better than this!
Why You’ll Love This Huli Huli Chicken Recipe
- Fast. Not counting the time it takes to marinate the chicken, this dish is ready in under 30 minutes .
- Easy. Prepare the marinade, air fry , and serve with sauce.
- Low Carb . Only 12 net carbs per serving.
- Flavorful. Packed with flavor that will leave you wanting to make this Huli Huli Chicken over and over again. It’s one of our best air fryer chicken recipes !
Why Is It Called Huli Huli Chicken?
“Huli” means, “turn” in Hawaiian. Traditional Hawaiian barbecue is made over a fire pit where it’s turned constantly over the heat to get an even cook. Huli Huli Chicken is marinated chicken that tastes great cooked in your Air Fryer.
The Huli Huli sauce has all the amazing tropical flavors you’d expect from a Hawaiian dish. You get a nice tang from the pineapple, and rich and savory contrast from the soy sauce making a beautiful combination of flavors.
What Is Hawaiian Chicken Made Of?
- Boneless Skinless Chicken Thighs
For the sauce:
- Canned pineapple chunks- Use the kind in juice, not heavy syrup.
- Soy Sauce - Adds a salty, umami flavor to the sauce/marinade.
- Splenda - You can use any variety of sugar or sugar substitute for this, just keep in mind it will change the nutritional values per serving.
- Ketchup - Yes, ketchup. It adds a unique flavor to the sauce while keeping the ingredients to a minimum.
- Minced Garlic - You can mince your own, or use one of my favorite hacks–a tube of garlic paste. It keeps prep time down and comes in handy if you have mobility issues.
- Minced Ginger - This adds a small amount of spice to the dish without being overly hot. You can also find minced ginger in a squeeze tube.
- Chopped Green Scallions - These add a fresh note to the recipe to help break up the heaviness of the sauce.
Why Do I Need To Double The Sauce?
Here’s a tip about air frying. Unless you want to fill your house with a lot of smoke, you really need the meats relatively dry before they go in. So what I do is that I marinate the meats to tenderize and provide flavor–but then I put them in relatively dry. After they are cooked, I pour some sauce on top.
It is EXTREMELY important that you don’t use the marinade for the sauce. You really don’t want to risk getting sick with raw chicken marinade.
Instead, just do what I tell you to, which is make twice the sauce needed, use half the marinade, and pour the other half over the cooked meat.
What Do You Serve With Huli Huli Chicken?
This dish is incredibly versatile, so the possibilities of sides to serve with it are virtually limitless. Here are some of my favorite things to serve alongside Huli Huli Chicken:
- Cucumber Salad
- Instant Pot Rice
- Roasted Ratatouille
- Keto Broccoli Salad
- Cauliflower Rice
How Long Does It Last?
Huli Huli Chicken can be kept for up to 4 days in an air-tight container in the refrigerator. Feel free to double the entire recipe, as it’s just as tasty reheated as it is fresh.
Want MoreAir Fryer Recipes?
- Air Fryer Zucchini
- Air Fryer Corn on the Cob
- French Toast
- Keto Shrimp Scampi
- Air Fryer Mushrooms
- Fish Nuggets
Huli Huli Chicken
Ingredients
- ▢ 4 ( 4 ) Boneless Skinless Chicken Thighs
For the sauce:
- ▢ 8 ounces ( 226.8 g ) canned pineapple chunks , n juice, drained with juice reserved
- ▢ 1/4 cup ( 58 ml ) Soy Sauce
- ▢ 1/4 cup ( 50 g ) Splenda , or sugar
- ▢ 2 tbsp ( 2 tbsp ) Ketchup
- ▢ 1 tbsp ( 1 tbsp ) Minced Garlic
- ▢ 1 tbsp ( 1 tbsp ) Minced Ginger
- ▢ 1/4 cup ( 25 g ) Chopped Green Scallions , chopped
Instructions
- Use a fork to poke holes into the chicken and place the chicken in a large bowl or in a Ziploc bag.
- Make the sauce.
- Remove 1/4 cup of juice from the canned pineapple and drink the rest as your reward. Set aside the pineapple chunks.
- In a small microwave safe bowl, mix together 1/4 cup of pineapple juice, soy sauce, sugar, ketchup, ginger and garlic.
- Pour half the sauce over the chicken Mix until the thighs are well-coated with the marinade. Reserve the rest of the sauce to cook as a dipping sauce (below).
- Set aside the chicken to marinate for 30 minutes or up to 24 hours in the refrigerator.
- Place the marinated chicken in the airfryer at 360F for 15 minutes, turning half way through.
- Meanwhile, place the reserved sauce in the microwave and cook on high for 45-60 seconds, stirring every 15 seconds. You are going to cook this until you get a thick glaze or pouring sauce that you can use with the cooked chicken
- Using a meat thermometer, ensure your chicken has reached an internal temperature of 165F.
- Remove chicken to a serving tray, garnish with pineapples and green onions and serve with the thickened sauce poured over all of it.
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Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
