Cucumber Peanut Salad Recipe

3 medium cucumbers, partially peeled

1-2 green serrano chiles, stemmed and minced

1/2 cup / 2.5 ounces / 70 g peanuts, toasted

1/3 cup / 1.5 ounces / 45 g dried large-flake coconut, toasted

2 tablespoons fresh lemon juice

1 teaspoon natural cane sugar

1 tablespoon, ghee, clarified butter, or sunflower oil

1/2 teaspoon black mustard seeds

1/4 teaspoon cumin seeds

scant 1/2 teaspoon fine grain sea salt

a handful cilantro, chopped

Halve the cucumbers lengthwise, scrape out the seeds, and chop into pieces roughly the size of pencil erasers. Just before you’re ready to serve, transfer to a mixing bowl and toss gently with chiles, peanuts, coconut, lemon juice, and sugar.

Over medium heat melt the ghee in a small skillet. When hot stir in the mustard seeds. They are going to sputter and spit a bit, and when this starts to happen, add the cumin for 15-30 seconds, just long enough to toast the spices. Cover with a lid if needed. Remove from heat, stir in the salt, and immediately stir this into the salad. Turn out onto a patter topped with the cilantro.

Serves 4.
Prep time: 10 min – Cook time: 3 min

This entry was published on October 6, 2012 at 2:16 am and is filed under Salads. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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