Indian Cucumber Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon cumin seeds
- 1teaspoon fennel seeds
- 1teaspoon cracked black peppercorns
- 1teaspoon kosher salt
- ¼teaspoon cayenne, optional
- 2large tomatoes, sliced paper thin
- 2seedless cucumbers, sliced paper thin
- 3tablespoons fresh lemon juice
- 2medium red onions, peeled and sliced paper thin
Nutritional analysis per serving (4 servings)
70 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 483 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Place the cumin and fennel seeds in a small pan and bake until lightly browned, about 4 to 5 minutes. Let cool. Place in a spice grinder and pulse until coarsely ground. Place in a bowl and mix in the peppercorns, salt and cayenne, if using.
- Step 2
Arrange the tomato slices in overlapping layers around the perimeters of 4 plates. Sprinkle with a little of the spice mixture. Just inside the tomatoes, arrange the cucumber slices in concentric circles, overlapping the layers slightly. Sprinkle the cucumbers with lemon juice, using 1½ teaspoons for each plate. Season with some of the spice mixture.
- Step 3
Place the onions in a bowl and toss with 2 teaspoons of the spice mixture and the remaining lemon juice. Mound the onions in the centers of the plates and serve.
Private Notes
Comments
Agreed. Be judicious with the spices. Like anything....taste it! Served it as appetizer (to tandoori chicken) with (Sahadi's) string cheese on the side. Never thought I'd eat red onions whole sale. This dish is simple and elegant in it's perfume and taste.
You can also toast cumin & fennel in a dry pan on stovetop. Toast until fragrant.
In the Indian dinner I assembled from NYT recipes, this dish was the only dud. Okay, I don’t have a spice grinder, so I tried unsuccessfully to grind the toasted spices in the tiny bowl on my food processor. But even with properly ground spices, I think it was never going to be very good.
Agreed. Be judicious with the spices. Like anything....taste it! Served it as appetizer (to tandoori chicken) with (Sahadi's) string cheese on the side. Never thought I'd eat red onions whole sale. This dish is simple and elegant in it's perfume and taste.
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