Cucumber Peanut Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 medium cucumbers, partially peeled1-2 green serrano chiles, stemmed and minced1/2 cup / 2.5 ounces / 70 g peanuts, toasted1/3 cup / 1.5 ounces / 45 g dried large-flake coconut, toasted2 tablespoons fresh lemon juice1 teaspoon natural cane sugar1 tablespoon, ghee, clarified butter, or sunflower oil1/2 teaspoon black mustard seeds1/4 teaspoon cumin seedsscant 1/2 teaspoon fine grain sea salta 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 platter topped with the cilantro.
Serving Size: Serves 4.
from the blog :
101cookbooks.com (not affiliated)
Number of Servings: 4
Recipe submitted by SparkPeople user THEBOOSH.
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 platter topped with the cilantro.
Serving Size: Serves 4.
from the blog :
101cookbooks.com (not affiliated)
Number of Servings: 4
Recipe submitted by SparkPeople user THEBOOSH.
Nutritional Info Amount Per Serving
- Calories: 227.9
- Total Fat: 18.0 g
- Cholesterol: 8.3 mg
- Sodium: 151.9 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.7 g
- Protein: 5.9 g
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