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. 

Please reload

Featured Posts

February 3, 2020

February 3, 2020

Please reload

Recent Posts

Yoga Fun

April 20, 2015

Please reload

Please reload

Search By Tags
Follow Us
  • Facebook Basic Square