This Nepali cucumber salad is a beloved recipe that combines the refreshing flavours of cool, crunchy cucumbers with the warm kick of Nepali spices. The addition of sesame, ginger, garlic, and spices enhances the simple flavours of the cucumber, making it a more interesting and flavourful salad. It is a hit with friends and family, and pairs well with many other dishes. This salad also keeps well in the fridge, much like a pickle, when stored in an airtight container. I often make a large batch and keep it on hand for meals or snacks throughout the week.
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What exactly is Kakra ko achar?
Kakra ko achar is a popular Nepali dish made from cucumbers. It is a light and refreshing starter or side dish that is often served with the main meal. It is healthy, flavourful, and a crowd favourite. Some people even enjoy it as a light lunch on its own. This dish is usually made with more spicy flavours in Nepal, but the version described here is milder. However, you can always add more chilli peppers if you prefer a spicier flavour. Additionally, other vegetables such as boiled bitter gourd, carrots, and radish can also be added to the dish for added flavour and nutrition.
Tips and Pearls
- This cucumber salad can be stored in the fridge in an airtight container and eaten for up to 1 week. However, it's important to monitor the salad for signs of spoilage or fungus growth, and discard it immediately if any signs are present.
- Salting the cucumbers before adding the other ingredients helps release excess water and also allows the cucumbers to absorb more of the flavours from the seasoning and dressing.
- The flavour and sweetness of the cucumbers can vary, so it's a good idea to taste them before deciding whether or not to peel them and remove the seeds. If the cucumbers are bitter, it's best to peel them and remove the seeds to improve the flavour. If the cucumbers are sweet, you can leave the skin and seeds on or use a peeler to create a striped pattern by "half peeling" the cucumbers. This can add a balance of sweet and slightly bitter flavours to the finished salad.
Commonly asked questions:
The decision to peel cucumbers for a cucumber salad depends on the type and maturity of the cucumbers. English cucumbers have thin skins that can be left on, while other cucumbers may have thicker, tough, and bitter peels that should be removed. It's a matter of personal preference and the characteristics of the cucumbers you are using. If using a cucumber with a thin skin I usually 'half' peel the cucumber by using a peeler to peel stripes of the cucumber skin. Looks aesthetic and also gives the perfect balance.
Salting the cucumbers and letting them sit for a while serves two purposes. First, it helps release excess water from the cucumbers, which can be discarded. This step helps prevent the finished salad from becoming watery. Second, it allows the cucumbers to absorb more of the flavors from the seasoning and dressing, as the cucumbers will be more receptive to absorbing these flavors after the water has been released. As a result, the finished cucumber salad will have more flavourful and less watery.
Serve with suggestions for kakra ko achar (cucumber pickle)
This Nepali cucumber salad pairs well with a variety of light proteins such as chicken, fish, and tofu. It is also a great accompaniment to a bowl of steaming rice. You could serve it as a side dish with a grilled chicken breast, pan-seared salmon, or tofu stir-fry, or enjoy it as a refreshing lunch with a bowl of rice. It's a versatile and flavorful addition to any meal.
Suggested Alterations
There are several ways you can alter this Nepali cucumber salad recipe to suit your preferences or add more variety to the dish. Some suggestions include:
- Adding other vegetables and fruits to the salad. Cherry tomatoes, thinly sliced lettuce, thinly sliced carrots, mango, and green apples can all add flavor and nutrition to the dish.
- Adding protein to the salad, such as shrimps, chicken breast, or tofu, can make it more filling and satisfying.
- Adding timmur (Nepali sichuan pepper) can add a special spicy twist to the dish
These are just a few ideas, and you can feel free to get creative and add other ingredients that you think would complement the flavors of the salad.
Make Ahead Instructions
- You can make the tempered oil dressing in big batches and store in the fridge in an airtight container for up to 2 weeks. Then add to any salad as required.
- This Kakra ko achar recipe can also be made 1-2 days ahead and stored in the fridge as it keep very well.
Cucumber Salad with Nepal Spices (Kakra ko Achar) काँक्राको अचार
Ingredients
- 2 cucumbers
- ½ teaspoon salt
Dressing
- 2 tablespoon Sesame seeds Toasted
- 4 cloves garlic finely chopped or crushed
- 1 teaspoon ginger finely chopped or ½ teaspoon crushed ginger
- 5 tablespoon vegetable oil
- 2 dried chilli
- 2 teaspoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
Instructions
Prepare the cucumber
- Half peel the cucumber skin into striped then cut the cucumbers into smalls chunks. I usually cut the cucumber in half horizontally then cut the cucumber into semicircle pieces
- Add salt to the cucumber and mix well. Set aside for atleast 20 minutes to allow the water to come out of the cucumber. Once done squeeze the cucumbers and remove any excess water.
Make the dressing
- If sesame seeds not roasted then lightly roast the sesame seeds on low heat until golden brown. Set aside in a bowl.
- Add garlic, ginger and dried chilly to the bowl of sesame seeds.
- Heat the vegetable oil in a pan until the oil starts smoking. Then pour this smoking oil into the bowl with all your ingredients (sesame seed, garlic, ginger, dried chilly). You will hear and see a satisfying sizzle.
- Add soy sauce, lemon juice and brown sugar and stir well. Your dressing is now ready!
Mix
- Add the dressing to the cucumbers and serve
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