Salad-e Khiar-o Anar | Cucumber Pomegranate Salad

Since discovering golpar, I have been looking at ways to use it. This lovely salad has its origin in a book by Najmieh Batmanglij, New Food of Life: Ancient Persian and Modern Iranian Cooking. It is quite a terrific salad, with the flavour bursts of pomegranate kernels, the tang of the lime, golpar and salt, the freshness of mint and the cooling taste of the cucumber. It is a remarkable mix of flavours and is totally gorgeous. It would make a great Xmas Salad with those lovely colours.

Golpar is the powder made from the seeds of Iranian Hogweed, and you can read more about it here. Pick up some of the powder or the seeds at a Middle Eastern or Afghan grocery. If you can only find the seeds, grind them to a powder in a spice grinder.

Similar recipes include Pomegranate Salsa, Tomato and Pomegranate Salad, and Golpar Namak.

Browse all of our Cucumber recipes, our Pomegranate recipes and our Salads (lots of them). If you are just looking for Cucumber Salads, they are here. Or explore all of our Early Summer dishes.

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Cucumber Kosumalli | Indian Cucumber and Lentil Salad

Kosumalli is delightful Indian salad generally made with cucumber, but other vegetables can be used. There are many variations of this salad – this is our sixth version.Β  It is an easy salad to make, once the dal is soaked.

You might like to read What is Kosumalli aka Koshambari.

Similar recipes include Cucumber and Lentil Kosumalli, Cucumber Salad with Sesame, and Cucumber Koshimbir.

Browse all of our Kosumalli dishes and Cucumber Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Sweet and Sour Cucumber Salad

Who does not want a cooling cucumber salad in a heatwave? This one is slightly pickled in a sweet vinegar mixture before serving. It is perfect in hot weather and is even more perfect accompanying a chilli-hot dish! It is also great with deep fried items.

I like it along side a salad that is heavy with a mayonnaise dressing – it is the perfect foil for this. And with something sweet – slices of mango or rockmelon, for example. Try the cucumber in sandwiches, layered with feta, roast eggplant, roasted tomatoes, and lettuce.

Also, consider that we often think of dishes as being an individual dish, but we should also think about how we can use them in other dishes to layer flavours. These cucumbers are PURRfect for including in other salads for the sour element. Master salad makers like Bittman and Ottolenghi will always pay attention to the mix of flavours in a dish and sour is one of them. Include these in a salad dish and cut back on the vinegar or other souring agent that is included.

Similar recipes include Mung Dal and Cucumber Salad,Β  Cucumber Salad with Capers and Ricotta, and Spicy Cucumber Salad with Herbs and Poppy Seeds.

Browse all of our Cucumber Salads, and all of our Cucumber dishes. Or explore our Late Summer dishes.

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Cucumber, Carrot and Green Mango Koshambari

Koshambari Salads are perfect Summer “round out the meal” salads as they contain both cooling vegetables and lentils for protein. So often the advice given to vegetarians is written by non-vegetarians and therefore includes only vegetable-based dishes without lentils, grains, soy products, nuts, seeds and so forth, in sufficient proportions for a balanced vegetarian diet.

The great thing about traditional Indian vegetarian cuisines is that they are naturally balanced in all sorts of ways – nutritionally, texturally, flavour-wise, ayurvedically, …. Forget the current Western style fashions in India, like the addiction to Oreo biscuits and too much street food (how can I criticise either of these!), the combinations of grains, lentils, paneer and vegetables is naturally balanced.

Koshambari is the perfect Summer salad, with cooling ingredients and the surprising inclusion of soaked but raw lentils, either chana dal or mung dal. Today we use chana dal with carrots, cucumber and green mango. Delicious. While raw foods are not common in India, the occasional Kosumalli makes an appearance. Raw food is not sanctioned by Ayurveda – so there are versions of this salad that lightly saute the ingredients. You can do this too, should you desire.

We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.

Similar recipes include Green Mango Rice, Sweet and Sour Cucumber Salad, Carrot Koshambari, Cucumber and Mung Kosumalli, and Daikon Salad with Coconut and Nigella Seed.

Browse all of our Koshambari recipes and Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

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Collection: Kachumber Salads

Kachumber, or cachumber, is the Indian version of a chopped tomato and cucumber salad. It usually consists of freshly chopped tomatoes, cucumbers and onions with a pepper and lemon or lime dressing. It often includes fresh chilli peppers, or chilli powder can be added to the dressing. The dressing is unique to this salad, as it does not contain any oil and gives a peppery tang to the salad.

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Hesarubele Koshambari | South Indian Mung Dal and Cucumber Salad

Koshambari (also known as Kosumali) is a lovely crunchy and refreshing salad from Karnataka in the south of India which is made in a variety of ways. While it almost always contains cucumber and mung dal or channa dal, it can also be made with carrots, sprouted lentils or green mangoes.

It is a traditional salad and it is typically served as a part of the meal during festivals, weddings and gatherings. It is also often made at home for daily meals.

The ratio of cucumber to lentils can vary with the region, the household, and the season. Some will make it and emphasise the cucumbers. Others will make it with a predominance of lentils. Other places will balance the two.

For such a simple salad, there are endless ways of making it, so much so that you could eat it at every house in a street, and every salad will taste slightly different. I tend to increase the cucumber component here in Summer where the temperatures can get up to 45C – 46C at times, and increase the lentils in the Autumn and into Winter.

Serve this Kosambari with hot Masala Chai during your tea time break or with your lunch or dinner. Generally it is served as just a couple of Tblspn or so on each plate along with the other dishes.

Similar recipes include a Collection of Kosumalli Salads, Cucumber Kosumalli, Carrot Koshambari, Ambe Dal,Β  Cucumber and Mung Salad, Meenakshi Ammal’s Kosumalli, and Indian Cucumber Salad.

Browse all of our Koshambari Salads, and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

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Chinese Cold Cucumber | Chinese Flavoured Quick Pickle

Soy dressings are not something that I grew up with, my family being unadventurous food-wise, and county folk to boot. Integrating different ingredients into the daily routine was something that happened rarely, although I do remember my Mother being obsessed with Peppermint Essence. All our desserts tasted like toothpaste for months.

But soy dressings DO feature in our household, having inherited a foodie adventurous gene from somewhere in my line of ancestors. This salad, definitely Chinese, dresses finely chopped cucumber in soy, sesame, and rice vinegar. Use a white vinegar if you don’t have rice vinegar.

Similar recipes include Cucumber Salad with Capers, Translucent Cucumber Salad, and Asian Pickled Cucumber and Tofu Salad.

Or browse all of our Cucumber Salads, and all of our Cucumber recipes. All of our Chinese dishes are here. Or explore our Late Summer collection of dishes.

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Chinese Pickled Cucumber

Quick pickles are very fashionable now, and why not! They are both tasty and healthy. This is a Chinese recipe that produces a lovely, sweet-sour quick pickle of cucumber. Leave it to soak and pickle in the vinegar mix while you make the rest of the meal, and it will be ready to serve when you are calling the family to the table.

Similar recipes includeΒ Chinese Cold Cucumbers, Carrot Quick Pickle, and Onion Strings Pickled Salad.

Or browse all of our Quick Pickles and all of our Cucumber recipes. Our Asian recipes are here. Alternatively, explore our Late Summer collection of recipes.

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Soba Noodles, Cucumber and Wakame Salad with Sesame Seeds

Ah, the wealth of noodles from all parts of Asia – Korea, Japan, China, South East Asia and India. An infinite number. Our local Asian grocery alone must stock over 100 different noodles. While traditional uses make fabulous dishes, using them in other ways is also delicious. For example, build salads around them.

Today’s salad is takes soba noodles as its basis and adds cooling cucumber, Japanese seaweed, miso and toasted sesame seeds. It’s a beauty!

Are you after other Noodle dishes? Try Soba Noodles with Eggplant and Mango, Peanut Noodle Salad with Coriander and Mint, Broth and Dipping Sauce for Noodles and Tofu, Fox Noodles, and Sesame-Ginger Sauce for Noodles.

You might also like to try Chinese Pickled Cucumbers.

Browse all of our Noodle dishes here, and use our basic Pasta/Noodle recipe to make your own noodles. All of our Salads are here. Or explore our Mid Autumn dishes.

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Summer Roll Salad

Who does not like Summer Rolls, the South East Asian dish of crunchy ingredients wrapped in rice wrappers and served with a peanut sauce? They are so summery, refreshing and cooling.

This recipe deconstructs the Summer Rolls and turns it into a Salad. It is from Bittman’s 100 Salads. We are working our way through these and doing so has changed the way we eat quite significantly. Salads are definitely a part of our day now.

Are you after some South East Asian dishes? Try Sweet and Sour Cucumber Salad, Lightly Pickled Cucumber and Tofu Salad, Deep Fried Tofu with Peanut Sauce, and Spicy, Crunchy, Herby Salad.

Browse all of our Bittman Salads, or all of our many many Salads of all types. All of our South East Asian recipes are here. Or explore our Mid Summer dishes.

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