Tangy Cucumber And Dill Salad Recipe

About this recipe

A refreshing and tangy cucumber salad with a hint of spice, perfect for a light dinner. This Jain-friendly dish is quick to prepare and full of vibrant flavors.

Ingredients

• 25 g Parsley
• 3 pcs Cucumber Green
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 kg Whole Farm Grocery Sugar (Packet)

Instructions

1. 1. Slice 3 medium cucumbers into thin rounds and place them in a colander. Sprinkle with 1 teaspoon of salt and toss to coat evenly.
2. 2. Let the cucumbers sit in the colander for 15 minutes to drain excess moisture.
3. 3. In a small bowl, mix 2 tablespoons of lemon juice, 1 tablespoon of sugar, and 1/8 teaspoon of asafoetida (hing) for a tangy dressing.
4. 4. Pat the cucumber slices dry with a clean kitchen towel and transfer them to a mixing bowl.
5. 5. Pour the prepared dressing over the cucumbers and add 2 tablespoons of chopped fresh parsley. Toss gently to combine.
6. 6. Serve the salad chilled or at room temperature for a refreshing dinner side dish.