Indian Cucumber Salad with Tomato and Mint

A very common salad in Malaysia for Indian cuisine
15 min


  • 150g tomato (cut into small bite size pieces like a medium dice)
  • 200g Japanese cucumber (cut into rings then into quarters)
  • 40g shallots (thinly sliced)
  • 8g mint leaves (thinly sliced)
  • 150g unsweetened yoghurt (or coconut yogurt)
  • ΒΌ tsp salt
  • 20g ginger oil (100g oil, 10g ginger)


Step 1

To make ginger oil, place sliced ginger into 100g of oil and heat it up until the ginger slightly burns. Let it infuse for a few minutes and then sift it out. Let it cool down

Step 2

In a small bowl, mix together the salt, yoghurt, mint, and ginger oil and whisk it together very well to make the yoghurt dressing

Step 3

Then in a separate bowl, add the tomatoes, cucumbers, and shallots and mix it together well.

Step 4

Add the yoghurt dressing to the vegetables and mix well and serve immediately

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Halal Friendly
Kosher Friendly
Recipe by
Head chef

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