meatless monday: cucumber peanut salad

cucumber peanut salad

I first tried a variation of this fresh, crunchy salad at Devi and have always wanted to make something similar; this cucumber peanut salad is the closest I’ve found. And 10 minutes to prep, 3 minutes to cook makes this an instant summer standby. Thanks again, Heidi!

Cucumber Peanut Salad
3 medium cucumbers, partially peeled
1-2 green serrano chiles, stemmed and minced
1/2 c. peanuts, toasted
1/3 c. dried large-flake coconut, toasted
2 tbsp. fresh lemon juice
1 tsp. natural cane sugar
1 tbsp. ghee, clarified butter, or sunflower oil
1/2 tsp. black mustard seeds
1/4 tsp. cumin seeds
1/2 tsp. fine grain sea salt
handful of 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.

Adapted from Sanjeev Kapoor’s Cucumber Salad {Khamang Kakdi) in How to Cook Indian. Published by Stewart, Tabori & Chang, April 2011.

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One response to “meatless monday: cucumber peanut salad

  1. Pingback: Blog Example 3 « Tag Fitness

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