Minted Cucumber Salad with Indian-Spiced Dressing

1. 1

   In a mortar, lightly crush the cumin, coriander and mustard seeds until very coarsely ground.

2. 2

   Transfer to a small skillet.

3. 3

   Add the canola oil and cook over moderate heat until the seeds are fragrant and toasted, about 3 minutes.

4. 4

   Scrape into a large glass bowl.

5. 5

   Whisk in the lemon juice and season with salt and pepper.

6. 6

   Add the cucumbers and mint, toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.