Gujarati Cucumber and Peanut Salad
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 |
Instructions:
- Crush the peanuts lightly in a food processor to a coarse texture.
- In a serving dish, mix peanuts, diced cucumber, sesame seeds, coconut, cayenne and cilantro.
- 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.
- Just before serving, add the salt and lemon juice to taste. Mix well.