Spicy Indian Cucumber Salad with Peanuts and Coconut
An easy crunchy cucumber salad recipe that's anything but ordinary - chopped cucumbers spiced-up with cumin, coconut, peanuts and citrus. Sweet, salty, sour and so good!
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 red pepper flakes
- 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
- 1/2 teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- Chopped fresh cilantro or mint
Instructions
- Put the cucumber, chili pepper, red pepper flakes, 1/4 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
- Mix the salad shortly before serving so it doesn't become watery.
- If you can't find brown mustard seeds, simply omit them.
Nutrition
Serving: 1gCalories: 274kcalCarbohydrates: 22gProtein: 7gFat: 20gSaturated Fat: 11gSodium: 15mgPotassium: 729mgFiber: 5gSugar: 10gVitamin A: 512IUVitamin C: 18mgCalcium: 75mgIron: 2mg