This No-cook Nepalese style Cucumber Salad is refreshing and perfect as a side to a main meal. This cooling salad pairs great with spicy dishes or eat as it is and savour the delicious flavour and aroma of the mustard oil.
Cool and crisp cucumber and red onion are dressed with savoury mustard oil and garlic. The salad is:
✓ Suitable for vegans, nut and dairy-free
✓ Serve as a snack or as a side to an Indian or Nepalese meal
✓ No-cook recipe, easy and 5-minute recipe
✓ No peeling or deseeding the cucumber
✓ Budget-friendly
On the back of mustard oil bottles in the UK, Europe and USA there is a warning sign stating that the oil is not for human consumption.
However, the same oil is used heavily in Indian and Nepali cooking both in those countries and by the communities abroad.
The reason for the warning is that pure mustard oil contains high levels of erucic acid (a fatty acid) which, in a 1950s study, is thought to have contributed to the development of heart disease.
Here is everything you will need, plus ingredients substitute ideas.
1. Cucumber - we use English cucumbers but any will do.
2. Red Onion
3. Coriander leaves
Dressing
1. Garlic - use the garlic sparingly otherwise it will overpower the salad
2. Mustard Oil - if you do not have mustard oil then you can either use a flavourless oil or if you want to make the salad more Asian, use toasted sesame oil. We have found that sesame oil also tastes great.
3. Lemon Juice - use bottled or fresh lemon juice
4. Salt/Black pepper powder - to taste
(Note- Follow this step by step instructions, full printable recipe with the exact measurement is at the bottom of this post)
1. Cut the cucumber and onion in thin slices and place it in a bowl.
2. Crush the cloves of garlic and combine with mustard oil, salt, black pepper and lemon juice.
3. Pour the salad dressing on cucumber, mix it and garnish it with freshly chopped coriander.
This salad is best eaten fresh once prepared.
However, you can cut the cucumber and red onion and prepare the dressing in advance and only mix just before serving.
Serve it with Rajma or Garlic Mung Dal with Carrot Greens.
Watermelon Carpacchio and Tahini Salad
Herby Tofu Kebab and Orange Salad
Carrot, Daikon and Sesame Salad
Apple and Date Salad
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Note - This recipe was originally posted on 16th February 2012, but we have updated the post since with new and better images content.
NO-COOK NEPALI CUCUMBER SALAD
Cool and crisp cucumber and red onion are dressed with savoury mustard oil and garlic. The salad is:
✓ Suitable for vegans, nut and dairy-free
✓ Serve as a snack or as a side to an Indian or Nepalese meal
✓ No-cook recipe, easy and 5-minute recipe
✓ No peeling or deseeding the cucumber
✓ Budget-friendly
Is Mustard Oil edible?
On the back of mustard oil bottles in the UK, Europe and USA there is a warning sign stating that the oil is not for human consumption.
However, the same oil is used heavily in Indian and Nepali cooking both in those countries and by the communities abroad.
The reason for the warning is that pure mustard oil contains high levels of erucic acid (a fatty acid) which, in a 1950s study, is thought to have contributed to the development of heart disease.
Ingredients for Nepali Cucumber Salad.
Here is everything you will need, plus ingredients substitute ideas.
1. Cucumber - we use English cucumbers but any will do.
2. Red Onion
3. Coriander leaves
Dressing
1. Garlic - use the garlic sparingly otherwise it will overpower the salad
2. Mustard Oil - if you do not have mustard oil then you can either use a flavourless oil or if you want to make the salad more Asian, use toasted sesame oil. We have found that sesame oil also tastes great.
3. Lemon Juice - use bottled or fresh lemon juice
4. Salt/Black pepper powder - to taste
How to make No-cook Nepali Cucumber Salad Step - by - step?
(Note- Follow this step by step instructions, full printable recipe with the exact measurement is at the bottom of this post)
1. Cut the cucumber and onion in thin slices and place it in a bowl.
2. Crush the cloves of garlic and combine with mustard oil, salt, black pepper and lemon juice.
3. Pour the salad dressing on cucumber, mix it and garnish it with freshly chopped coriander.
How to store refreshing cucumber salad?
This salad is best eaten fresh once prepared.
However, you can cut the cucumber and red onion and prepare the dressing in advance and only mix just before serving.
What to serve with No-cook Nepalese style Cucumber Salad?
Serve it with Rajma or Garlic Mung Dal with Carrot Greens.
Other Salad Recipes:
Watermelon Carpacchio and Tahini Salad
Herby Tofu Kebab and Orange Salad
Carrot, Daikon and Sesame Salad
Apple and Date Salad
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Do follow us if you can. we would love to keep in touch with you all:)
Yield: 6-8 SERVINGS
No cook Nepali Cucumber Salad
This No-cook Nepalese style Cucumber Salad is refreshing and perfect as a side to a main meal.
prep time: 5 Mcook time: total time: 5 M
Ingredients:
Salad
- 1 big English cucumber sliced
- 1 medium red onion sliced
- a handful of freshly chopped coriander
Dressing
- 2-3 tbsp. mustard oil
- 2-3 cloves garlic finely chopped
- 2 tbsp. lemon juice
- Pinch black pepper powder
- Salt to taste
Instructions:
Assemble
- In a big bowl or plate cucumber and onion.
- In a small bowl combine oil, garlic, lemon juice, salt and black pepper.
- Pour the dressing over the salad.
- Garnish the salad with the finely chopped coriander.
- Serve immediately.
notes:
Use extra virgin olive oil, if there is no mustard on hand.
Calories
36.84
36.84
Fat (grams)
2.49
2.49
Sat. Fat (grams)
0.18
0.18
Carbs (grams)
3.66
3.66
Fiber (grams)
0.56
0.56
Net carbs
3.11
3.11
Sugar (grams)
1.42
1.42
Protein (grams)
0.63
0.63
Sodium (milligrams)
127.57
127.57
Cholesterol (grams)
0.00
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
All rights reserved -2010-2020 Jagruti's Cooking Odyssey
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lovely and simple salad
ReplyDeleteSimple and healthy.
ReplyDeleteWow nice and simple salad love it.
ReplyDeleteWow quick and simple yet very healthy during summer...
ReplyDelete