A Cool and Refreshing Side Dish

Sri Lankan Cucumber Salad is a light, refreshing dish that brings balance and freshness to a traditional rice and curry meal. Made with crisp cucumber, pineapple and a touch of lime, this salad is especially popular during hot weather, offering a cooling contrast to spicy curries. Simple yet flavorful, it reflects Sri Lanka’s philosophy of using fresh, natural ingredients with minimal cooking.

Often served as a sambol-style salad, Sri Lankan cucumber salad combines subtle sweetness, gentle spice, and citrusy brightness. It is commonly enjoyed alongside rice, fish curry, dhal, or even fried dishes, helping cleanse the palate and add texture to the meal. Easy to prepare and naturally healthy, this salad is a staple in many Sri Lankan households.

 

Sri Lankan Cucumber Salad Recipe

Ingredients

• 1 large cucumber

• ½ cup ripe pineapple, finely chopped
• 1 medium tomato, diced

• 1 small onion or 2 shallots, finely sliced
• 1 green chilli, finely chopped (optional)
• Salt to taste
• Juice of ½ lime or lemon
• A pinch of black pepper (optional)

 

Method

1. Wash the cucumber, pineapple and tomato well and slice them thinly or cut them into small cubes.
2. Place the cucumber, pineapple and tomato in a bowl and lightly sprinkle with salt. Mix gently.
3. Add sliced onion and green chilli.
4. Squeeze in lime or lemon juice and mix well.
5. Sprinkle black pepper if desired and taste for seasoning.
6. Chill slightly before serving for extra freshness.

 

Serving Tips

• Serve fresh with steamed rice and curry.
• For variation, add a little curd (yoghurt) to make a creamy version.
• Best consumed immediately to maintain crunch and freshness.

 

Sri Lankan cucumber salad is proof that simple ingredients can create beautiful flavors. Cool, crunchy, and nourishing, this humble dish adds freshness and harmony to every Sri Lankan meal. 🥒🥥

 

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