Quick Indian Carrot Cucumber & Onion Recipe – Pickled Salad

Last Updated on 2 months by Neha Deshmukh

Quick Indian Carrot Cucumber & Onion Recipe – Pickled Salad

Hey everyone! If you’re anything like me, you’re always looking for a quick, refreshing side dish that packs a flavour punch. This Indian-inspired carrot, cucumber, and onion salad is exactly that. It’s tangy, crunchy, and comes together in under 10 minutes – seriously! I first made this when I needed something fast to accompany a spicy curry, and it’s been a staple ever since. Let’s get right into it, shall we?

Why You’ll Love This Recipe

This isn’t just any salad. It’s a vibrant explosion of textures and tastes. The sweetness of the carrots, the coolness of the cucumber, and the zing of the pickled onions create a beautiful harmony. Plus, it’s incredibly easy to make, requiring minimal cooking (basically none!). It’s perfect for a hot summer day, a potluck, or just a simple weeknight meal.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 3 large carrots
• 1 small onion
• 1 green chilli
• 1/3 cucumber
• Fresh coriander, to garnish
• 3 tbsp white vinegar (approx. 45ml)
• 1 tbsp sugar (approx. 15ml)
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• White Vinegar: This is our quick-pickling hero! It gives the onions that lovely tang without needing hours of fermentation. You can use other light-coloured vinears, but white vinegar gives the most authentic flavour.
• Green Chilli: The type of chilli you use is totally up to you. I usually go for a regular green chilli for a mild kick, but feel free to use a spicier variety if you like things hot. My friend’s grandmother always used a bird’s eye chilli – now that was a flavour bomb!
• Coriander: Fresh coriander is a must! It adds such a bright, fresh flavour. Don’t skimp on this – it really makes the salad sing. If you’re not a coriander fan (I know some people aren’t!), a sprinkle of chopped mint can work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It’s super simple, I promise.

1. First, thinly slice your onion and finely chop the green chilli. Don’t worry about being perfect – a little rustic charm is fine!
2. In a glass bowl or jar, combine the vinegar and sugar. Stir until the sugar dissolves. This is our quick pickling solution.
3. Add the sliced onion and chopped chilli to the vinegar mixture. Give it a good stir, making sure everything is submerged. Let this sit for about 30 minutes. This is where the magic happens!
4. While the onions are pickling, peel and grate the carrots using a box grater or a food processor. I prefer a medium grate – it gives a nice texture.
5. Dice the cucumber into small, bite-sized cubes.
6. Once the 30 minutes are up, drain the pickled onions and chillies. Now, combine the pickled onion and chilli, grated carrots, and diced cucumber in a mixing bowl.
7. Season with salt to taste. Don’t be shy – salt really brings out the flavours.
8. Finally, garnish with a generous sprinkle of fresh coriander. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Chill Time: While this salad is best served immediately, the flavours actually meld together even more beautifully if you let it sit in the fridge for an hour or so.
• Vinegar Balance: Adjust the amount of sugar to vinegar to your liking. Some people prefer a sweeter pickle, others a more tangy one.
• Don’t Over-Pickle: Leaving the onions in the vinegar for too long can make them overly soft. 30 minutes is usually perfect.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Use no chilli or remove the seeds from the chilli.
  • Medium: Use a regular green chilli, finely chopped.
  • Hot: Use a bird’s eye chilli or add a pinch of chilli powder.
• Quick Pickle Variations: Try pickling beetroot or radish instead of onions for a different flavour profile. My aunt makes a beetroot version that’s absolutely stunning!
• Festival Adaptations: This salad is fantastic as part of a summer salad spread. Add some chickpeas or black beans for extra protein.

Serving Suggestions

This salad is incredibly versatile. Here are a few ways to enjoy it:

• As a side dish with Indian curries and dals.
• As part of a mezze platter.
• As a refreshing snack on its own.
• Alongside grilled meats or fish.

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumber may release some water over time, so the salad might become a little soggy.

FAQs

Got questions? I’ve got answers!

• What is the best type of vinegar to use for quick pickling? White vinegar is ideal for its neutral flavour and clarity. You can also use apple cider vinegar, but it will impart a slightly different taste.
• Can I make this salad ahead of time? You can pickle the onions ahead of time and store them in the fridge. However, I recommend assembling the rest of the salad just before serving to keep everything nice and crunchy.
• How can I adjust the spice level of this salad? Use more or less chilli, or choose a milder or hotter variety. Removing the seeds from the chilli will also reduce the heat.
• What are some good accompaniments for this salad? It pairs beautifully with grilled chicken, fish, or paneer. It’s also delicious with a side of roti or naan.
• Is it possible to use a different type of sugar? Yes, you can use brown sugar or honey instead of white sugar. They will add a slightly different flavour to the salad.

Enjoy making (and eating!) this quick and easy Indian salad. Let me know what you think in the comments below!