Spring is here, and that means lightening up with some fresh and simple salads. When you’re looking for some variety from leafy greens, cucumber has to be one of the most refreshing veggies around. They are fantastic for anyone trying to increase their intake of fiber--not so much in the count per cup (just 4 percent of the recommended daily allowance) but because their natural water content enables the body to consume fiber more easily. A cup of cukes also provides almost 10 percent RDA of vitamin C, which not only helps your skin stay beautiful, it also helps protect against cardiovascular and immunity issues as well as eye disease.
This recipe for Cucumber Peanut Salad comes to us from 101cookbooks.com, adapted from Sanjeev Kapoor's Cucumber Salad (Khamang Kakdi) in How to Cook Indian. Be sure keep some Seventh Generation 100% Recycled Paper Towels handy, to stay mess-free while being kind to the environment.
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
Halve the cucumbers lengthwise, scrape out and discard the seeds, and chop cucumber 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.
Prep time: 10 min - Cook time: 3 min