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Carrot and cucumber salad

Serves   4
Prep time: 1 hour 10 mins
Cooking time: 5 mins

"This is one of my favourite summer salads. Since we are just going to be entering spring....there is no better time for this super tasting salad. I have made this in my very own way. Healthy to eat and great to taste, this salad is not easily forgotten."





  • 1 cucumber, chopped
  • 1 carrot, grated
  • 2 tablespoons mung dal, soaked in hot water for 1 hour
  • 2 green chillis, chopped(optional)
  • 2 tablespoons chopped coriander
  • Fresh coconut (can use desiccated too)
  • Salt to taste
  • 2 teaspoons lime or lemon juice
  • 1 teaspoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 8 curry leaves


  1. In a large bowl, put the chopped cucumber, carrot and chillis. Mix well.
  2. Drain the soaked mung dal and add to the cucumber and carrot mixture.
  3. Heat vegetable oil in a small pan and splutter mustard seeds. Then add curry leaves and fry for 1 minute.
  4. Pour the oil, mustard seeds and curry leaves over the salad. Toss well to mix all together.
  5. Now add salt and lime juice, and mix.
  6. Put in the coconut and corinader and give it a good toss. Serve this on its own or as a side dish with Dal-rice and pickle.

You can also add plain yogurt to this for a yummy spicy yogurt!