Sunday, May 22, 2011

Cucumber Peanut Salad 
(Adapted from
-3 medium cucumbers, partially peeled
-1 jalepeno pepper, stemmed and minced *
-1/2c peanuts, toasted (+/-10 min @ 350)
-1/3c dried coconut, toasted (+/- 3 min ")
-2 Tbsp fresh lemon juice
-1 tsp. natural cane sugar
-1 Tbsp olive oil
-1/2 tsp. mustard seeds
-1/4 tsp. cumin seeds (I used ground)
-sea salt (a couple grinds)
-handful of cilantro, chopped

Halve the cucumbers lengthwise, scrape out the seeds, and chop into small pieces. Place in bowl and set aside. Toast peanuts in a pre heated oven at 350' for about 10 min. The last few minutes, add the coconut. Watch it so it doesn't burn.
Add olive oil to a small skillet, over medium heat, toast the mustard seeds and then cumen- only takes 2 or 3 min. Remove from heat, add salt and add to cucumbers. Add toasted peanuts and coconut. Mix lemon juice and sugar, drizzle over salad, add cilantro and toss.
Serves 4.

*The original calls for 1-2 serrano chilies... I used 1/4 of one with the seeds/veins removed and it's still pretty dang hot, so I thought next time I'd substitute a jalepeno. :)

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