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Indian Cucumber Salad Recipe

Indian Cucumber Salad Recipe

A staple of Indian meals, this cooling cucumber dish is often served alongside a spicy Indian entree.
TOTAL TIME: Prep/Total Time: 15 min. YIELD: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


  • 1. 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. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

Reviews for Indian Cucumber Salad

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dongreenfield User ID: 4224731 183398
Reviewed 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 User ID: 2727765 172180
Reviewed Mar. 15, 2010

"Delicious and easy to make!"

lenfinger User ID: 1357210 183396
Reviewed 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 User ID: 4906449 172141
Reviewed Feb. 14, 2010

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

[email protected] User ID: 77962 145116
Reviewed Jan. 27, 2010

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

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