Gujarati Cucumber and Peanut Salad

Aug 24, 2010Recipes, Sides

You’ll love this unique, tangy, crunchy side salad perfect for warm summer days.

Source:  Madhur Jaffrey’s World of the East Vegetarian Cooking © 1997 Madhur Jaffrey (Knopf)

  • Vegetarian
  • Gluten Free
  • Dairy -Free

8 side portions

2 cups peanuts
3 cucumbers (small, pickling variety), peeled and diced in 1/3” cubes
2/3 cup grated coconut
4 tablespoons roasted sesame seeds
4 tablespoons cilantro, finely chopped
1/8 teaspoon cayenne pepper
4 tablespoons peanut oil
2 tablespoons lemon juice
 3 teaspoons mustard seeds
 1 teaspoon salt


  1. Crush the peanuts lightly in a food processor to a coarse texture.
  2. In a serving dish, mix peanuts, diced cucumber, sesame seeds, coconut, cayenne and cilantro.
  3. Heat the oil in a small skillet over medium heat. When hot, add the mustard seeds. As soon as the seeds begin to pop, pour the contents of the skillet over the salad. Stir again.
  4. Just before serving, add the salt and lemon juice to taste. Mix well.