Quick tasty peanut salad

October 30, 2015

 

This recipe is the one you use when going to a BBQ and your supposed to take a dish and the only thing in your fridge is cucumbers!

 

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. 

 

Don't toss the salad until just before serving. If you do the peanuts will lose their crunch  this is quite a spicy salad, so feel free to adapt for your tastes. 

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