Indian Cucumber Salad with Tomato and Mint
A very common salad in Malaysia for Indian cuisine
3
15 min
Indian
Ingredients
- 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)
Instructions
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