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–+ servings
Chunks of crunchy cucumber salad with toasted chopped peanuts, red chili pepper and coconut.

Indian Cucumber Salad

Karen Tedesco
Chopped cucumbers are spiced-up with cumin, toasted coconut, peanuts and fresh lime. It's lightly sweet, salty, sour and so good! It's full of spice and flavor that hits all the salty, sweet, sour, and spicy notes. You'll be hooked on the first bite!
4.91 from 65 community reviews
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Vegetarian
Servings 4 servings
Calories 272 kcal

Ingredients
 

  • 5 Persian cucumbers or 1 large English seedless cucumber, sliced into 1/2-inch chunks
  • 1 tablespoon (15 g) finely chopped serrano or jalapeno chili pepper
  • ½ teaspoon crushed red pepper
  • ½ cup (73 g) roasted unsalted peanuts finely chopped or pulsed in a food processor
  • ¼ cup (25 g) unsweetened shredded coconut
  • 2 tablespoons (30 ml) fresh lime or lemon juice or a mixture of both
  • 2 teaspoons sugar
  • Fine sea salt
  • 2 tablespoons (30 ml) coconut oil ghee or neutral vegetable oil
  • ½ teaspoons brown mustard seeds optional
  • ½ teaspoon cumin seeds
  • Chopped fresh cilantro or mint
US Customary - Metric

Instructions
 

  • Put the cucumber, chili pepper, red pepper flakes, ¼ cup of the peanuts, 2 tablespoons of the coconut, lime juice, sugar and 1 teaspoon salt in a large bowl. Toss gently.
  • Heat the oil in a small skillet over medium-high heat. Add the mustard seeds. When they start to sizzle and pop, stir in the cumin and remaining 2 tablespoons coconut. Turn off the heat.
  • Pour the mustard seed mixture over the cucumbers and toss everything together (it will sizzle). Taste to make sure the salad has a good balance of salty-sweet-hot adding more salt, sugar, chili or citrus to taste.
  • Serve in bowls sprinkled with the remaining peanuts and cilantro or mint.

Notes

  •  The best way to slice cucumber is to cut them into chunky, bite-size pieces (so they don't become too soggy) First halve them lengthwise. If you're using anything other than a Persian cucumber, remove the seeds by running a spoon down the middle. Slice each half in half again, then slice crosswise into 1/4-inch pieces.
  • Mix the salad shortly before serving so it doesn't become watery.
  • If you can't find brown mustard seeds, simply omit them.
Recipe adapted from How to Cook Indian.

Nutrition

Calories: 272kcalCarbohydrates: 22gProtein: 7gFat: 20gSodium: 15mgFiber: 5gSugar: 10g
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