Dill Cucumber Salad
by Tarla Dalal
21 Jan 2010
This recipe has been viewed 24620 times
Marinating the cucumber slices in vinegar is essential as it is this step that gives the salad a distinctive tangy taste.
Dill Cucumber Salad recipe - How to make Dill Cucumber Salad
Preparation Time: 10 Minutes Cooking Time: 0 Minutes Total Time:
Makes 4 servings
1 cup sliced green cucumber
1 cup leftover boiled pasta
2 tbsp vinegar
1/4 cup finely chopped fresh dill (shepu / suva bhaji)
1 boiled potato, peeled and cubed
3/4 cup sliced onions
3/4 cup peeled and sliced radish (mooli)
3/4 cup garlic mayonnaise
salt and freshly ground black pepper (kalimirch) powder to taste
Method
- Main Procedure
- Toss the cucumber slices in vinegar and salt and keep refrigerated for a 3 to 4 hours.
- Drain and discard the liquid.
- Add all the remaining ingredients to the marinated cucumber and toss well.
- Serve chilled.
Nutrient values per serving
| Energy | 304 cal |
| Protein | 2.8 g |
| Carbohydrates | 35.2 g |
| Fiber | 1.8 g |
| Fat | 19.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 163.9 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 10.4 mg |
| Folic Acid | 13.5 mcg |
| Calcium | 32.4 mg |
| Iron | 1.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 431.3 mg |
| Potassium | 134.4 mg |
| Zinc | 0.4 mg |
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