Indian-Style Cucumber Salad

Preparation info

  • Difficulty


  • Serves:


    as a Snack

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Serve this fresh chopped salad alongside grilled meat or scoop it up with poppadoms. The spices, as well as the lime dressing, give this a spicy sharp note and the peanuts add a salty crunch.

Preparation: 15 Minutes


  • 3 Lebanese (short) cucumbers or ½ telegraph (long) cucumber
  • 1 red onion, finely chopped
  • 3 roma (plum) tomatoes, seeded and diced
  • 4 radishes, roughly chopped
  • small handful of coriander (cilantro) leaves, roughly chopped
  • 1 each thumb-size red and green chilli, seeded and finely diced
  • juice of 1 lime
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped roasted salted peanuts
  • large pinch of mild chilli powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chaat masala (optional)
  • Poppadoms, to serve


Peel the cucumbers, then cut them in half lengthways and remove the seeds with a teaspoon. Finely dice the cucumber flesh and put it in a bowl. Add all of the remaining ingredients including the chaat masala, if using, and toss to combine well. Serve with poppadoms.