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Indian Cucumber Salad

A staple of Indian meals, this cooling cucumber dish is often served alongside a spicy Indian entree.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 1/2 cup plain yogurt
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1-1/2 cups chopped cucumbers
  • 1 medium onion, chopped
  • 1 medium tomato, seeded and chopped
  • 1 tablespoon chopped seeded jalapeno pepper
  • Fresh cilantro leaves, optional


  • In a large bowl, combine the yogurt, sour cream and salt. Add the cucumbers, onion, tomato and jalapeno; stir until blended. Garnish with cilantro if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/2 cup: 69 calories, 4g fat (3g saturated fat), 16mg cholesterol, 117mg sodium, 5g carbohydrate (4g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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  • dongreenfield
    Jun 28, 2010

    Made this salad to go along with some BBQ ribs. It turned out wonderfully. I would definetly make this again. The only thing I would do differently is to possibly add some fresh dill to add additional flavor. But the salad is cold and refreshing and the jalapeno really went well with the ribs.

  • shellg8
    Mar 15, 2010

    Delicious and easy to make!

  • lenfinger
    Mar 11, 2010

    Made this salad the same night I made the Chicken Korma and the Minted Rice with Garbanzo Curry. I have a hard time finding salads that my husband will eat, because most are mayonnaise-based, and he hates mayo. I used all sour cream since neither of us likes plain was a hit! Be sure to wear gloves when seeding and chopping the get more heat, leave some of the seeds in.

  • motheatre
    Feb 14, 2010

    This is excellent with any spicy dish. Love it with the chicken korma from the Feb-Mar 2010 publication.

  • matteliz
    Jan 27, 2010

    Super-easy! I used 1 cup plain Greek yogurt instead of 1/2 cup each of yogurt and sour cream.