Description
Two versions of the classic Maharashtrian cucumber salad: creamy with yogurt or tangy with lemon/lime – both fresh, crunchy and perfect for boosting any meal!
Ingredients
Units
Scale
Base Mixture
- 6 mini cucumbers (see FAQs & Notes)
- salt, to taste
- pinch of sugar or use a sweetener of choice
- 2 tbsp roasted unsalted peanuts, crushed or chopped (see Variations)
- 1 Thai or bird's eye green chili, thinly sliced (optional)
- 3-4 sprigs of cilantro/coriander leaves, chopped (see Variations)
Flavoring Ingredients
- 1/2 cup plain, unsweetened Greek yogurt OR 1/2 small lemon or lime (see Variations)
Instructions
Prepping the Cucumbers
- Trim the ends of the cucumbers. Peeling the skin is not required for mini or baby cucumbers and optional for regular or English cucumbers.
- Cut them in half along the length.
- Cut each half in thirds along the length.
- Take the thin strips and cut them into 1/2-inch dice.
Making the Base Mixture
- Transfer the diced cucumbers to a bowl.
- Add the rest of the ingredients for the base mixture to the diced cucumbers.
Making the Creamy Version
- Add the Greek yogurt to the base mixture.
- Toss to combine everything well and serve immediately or refrigerate until ready to serve.
Making the Zesty Version
- Add the lemon/lime juice to the base mixture.
- Toss to combine everything well and serve immediately or refrigerate until ready to serve.