Spiced Cucumber Salad
Recipe by Chef Heidi Fink
Heidi Fink

Spiced Cucumber Salad

  • Prep time 30 mins
  • Ready in 30 mins
  • Yield Serves 6 to 8

Also known as kachumbar, this layered salad is lightly spicy and flavoured with fresh mint and cilantro. It is a super refreshing addition to any meal, Indian or otherwise.



  1. Cut the onion in a half through the stem and peel off the skin. Slice the onion as thinly as you can into half-rings.
  2. Cut the tomatoes in half through the stem end and slice into thin half-rings.
  3. Cut the cucumber into half-moons, thinly sliced.
  4. (You should have about equal amounts of each of the prepared vegetables – usually about 2 cups of each, with slightly less of the onion.)
  5. Cut the limes onto wedges and make sure the herbs are chopped before you assemble the salad.
  6. On a large plate or platter lay down a thin layer of onion followed by a scattering of tomato and then cucumber. Sprinkle liberally with salt and cayenne and fresh herbs. Then squeeze the juice from two wedges of lime all over this.
  7. Repeat layering, sprinkling and juice-spritzing until everything is used up. Garnish with a sprig of cilantro, if desired.
  8. For best results, allow to sit for 30 to 60 minutes before serving.



Leftovers can be chopped small into an Indian-style “salsa”

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Reviews on "Spiced Cucumber Salad" (2)

  1. October 23, 2022
    Tastes as beautiful as it looks. A great salad for summer entertaining.
  2. November 5, 2022

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