Gujarati Cucumber and Peanut Salad
You’ll love this unique, tangy, crunchy side salad perfect for warm summer days.
8 side portions
2 cups of peanuts
3 each of cucumbers, (small, pickling variety), peeled and diced in 1/3” cubes
2/3 cups of grated coconut
4 tbsp of roated sesame seeds
4 tbsp of cilantro, finely chopped
1/8 tsp of cayenne pepper
4 tbsp of peanut oil
2 tbsp of lemon juice
3 tsp of mustard seeds
- 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.
Source: Madhur Jaffrey’s World of the East Vegetarian Cooking © 1997 Madhur Jaffrey (Knopf)
Estimated Nutritional Information