Cucumber Peanut Salad
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cilantro (1 handful)
- Cucumbers, medium (3)
- Cumin seeds (1/4 teaspoon)
- Flake coconut, dried large toasted (1/3 cup)
- Peanuts, toasted (1/2 cup)
- Serrano chiles, green (1)
- Cooking & Baking
- Cane sugar, natural (1 teaspoon)
- Mustard seeds, black (1/2 teaspoon)
- Sea salt, fine grain (1/2 scant teaspoon)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Dairy
- Ghee (1 tablespoon)
Preparation
Read recipe preparation on 101cookbooks.com
Social Stats
87.8Rating
1-100
1-100
248Tweets
1,001Facebook
Shares
Shares
11StumbleUpon
Views
Views
1,975PinterestPins
Recipe Stats
Published May 3, 2011 (1 year ago).
132 people saved this recipe.
