Salad: United States – Crunchy Cucumber, Fennel and Green Mango Salad with Kasundi-Lime Dressing

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 min

Additional 5 min

Total 22 min

Ingredients

2 Persian cucumbers, thinly sliced (8 oz / 250 g)
1 small fennel bulb, shaved thin; fronds reserved (5 oz / 150 g)
1 small green (unripe) mango, peeled and julienned (4 oz / 120 g) or tart green apple
1 / 4 cup (30 g) very thinly sliced red onion or shallot, briefly rinsed in cold water
1 / 2 cup loosely packed cilantro leaves and tender stems
1 / 4 cup fresh mint leaves, torn
1 small green chili, very thinly sliced (optional, to taste)
2 tbsp unsweetened coconut flakes, lightly toasted (or 2 tbsp fresh grated coconut)
1 tsp black or yellow mustard seeds, toasted
1 1 / 2 tbsp kasundi (Bengali mustard) OR 1 tbsp Dijon mustard + 1 / 4 tsp ground mustard
3 tbsp fresh lime juice
1 1 / 2 tbsp mustard oil (or 1 tbsp neutral oil + 1 / 2 tbsp mustard oil)
1 tsp honey or finely grated jaggery
1 / 2 tsp fine sea salt, plus more to taste
1 / 4 tsp freshly ground black pepper

Instructions

Place the cucumbers, shaved fennel, julienned green mango, and rinsed onion in a large bowl. Add cilantro, mint, and green chili if using. Keep chilled while you make the dressing.
In a small bowl, whisk together kasundi (or Dijon + ground mustard), lime juice, mustard oil, honey/jaggery, salt, and black pepper until smooth and emulsified.
Pour the dressing over the salad and toss gently to coat. Let stand 5 minutes to lightly soften and meld flavors without losing crunch.
Toast the mustard seeds in a dry skillet over medium heat until they begin to pop and smell nutty, 1–2 minutes; cool briefly.
Just before serving, sprinkle the salad with toasted coconut and toasted mustard seeds. Taste and adjust salt, lime, or honey to balance. Serve chilled or cool alongside the Chingri Malai Curry to cut richness and refresh the palate.