Cucumber Peanut Salad

Cucumber Peanut Salad Recipe


In addition to the Sharpie pens, the half-full mug of tea, the snapshots, the magazines, the letters to be mailed, and the stamps to go on those letters, I have two new cookbooks on my desk. Two books to really dive into. I've mentioned this before, but a number of us have been choosing cookbooks to focus on, and we've just chosen these to be next. So, if you happen to have Nigel Slater's Tender V. 1 and/or Sanjeev Kapoor's How to Cook Indian, please feel free to join us. These are the picks for the next two months, which should give you enough time to buy them or check them out from the library if you like. We did Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery last, and Moro East and The Essential New York Times Cookbook before that. Today's Cucumber Peanut Salad was my first foray into Sanjeev's book and it doesn't disappoint - chopped cucumbers, spices, toasted peanuts, coconut, and green chiles come together in a refreshing but surprisingly substantial salad.

Cucumber Peanut Salad Recipe

Tender V.1 is by Nigel Slater, and is one of the most beautiful cookbooks I've purchased. At its most simple and basic it is about one man cooking from his garden. But, as anyone who has spent much time with a Nigel Slater book knows, the simplest ideas, or ingredients, or cooking techniques often develop into something completely captivating. And his recipes deliver. So, this pick was a no-brainer. How to Cook Indian was a bit of a wild card choice. After my book signing in Berkeley, I was invited by the shop to choose any book I liked. I tucked the massive orange Indian volume under my arm, went home, and spent hours the next morning tagging recipes - so many! And today's salad was one of them.

Cucumber Peanut Salad Recipe

I took some liberties with this based on personal preference, and readily available ingredients. That's just how I roll when it comes to cooking Indian these days. I don't always have all the ingredients on hand, but I try not to let that deter me. Instead of trying to get thing perfectly "authentic" or as written, I wing it a bit, based on what I think will taste good within the general framework of a recipe. So, for this salad - I didn't have fresh coconut, but I did have big, dried coconut flakes. I knew I could toast them, and they'd be great. So I went with it. I like to leave some of the peel on my cucumbers - so that is what you see here. That sort of thing. I forgot to grind the peanuts - the sky did not fall.

 
 
 
 

Cucumber Peanut Salad

You can prep all the components ahead of time, but don't toss the salad until just before serving. If you do the peanuts will lose their crunch because the cucumbers give off a good amount of water. If you use two chiles and leave the seeds/veins in - this is quite a spicy salad, so feel free to adapt for your tastes. You can just use one chile, and if you're still worried, remove the seeds and veins. It can be made vegan by substituting sunflower oil for the ghee.

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 the seeds, and chop 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 patter topped with the cilantro.

Serves 4.

Adapted from Sanjeev Kapoor's Cucumber Salad {Khamang Kakdi) in How to Cook Indian. Published by Stewart, Tabori & Chang, April 2011.

Prep time: 10 min - Cook time: 3 min

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Your Comments


Coco
May 3, 2011

Wow. What a perfectly unexpected combo of flavors and textures, and perfect for the beautiful spring weather we're having too! I can imagine this being a great appetizer scooped into butter lettuce leaves.

 

jordan
May 3, 2011

If I can ever eat cucumbers again (right now they make my mouth itchy due to a mild allergy) I will totally make this salad. It looks delicious. I also don't know what I'd do if a bookstore told me I could pick any book I wanted. I'd need a week to decide. What a lovely gift to you!

 

What a scrumptious dish for this Spring, when gardens and farmer's markets are in full bloom! I think it would be excellent on croissants or sesame crackers too :), Miriam@Meatless Meals For Meat Eaters

 

chika
May 4, 2011

hi heidi,

i've enjoyed salads with cucumbers and peanuts, but the use of cumin and coconuts sounds as if it will make it a really interesting salad.. will try when the local cukes are in abundance!

on another note, i am FINALLY getting around to cooking from your gorgeous new book and i'm loving it - so far only done really simple ones (biscuits, roasted strawberries, and panakam) but they were all lovely and i can't wait to try more! thanks for another gem of a cookbook - it was well worth the wait.

 

thetwicebitten
May 4, 2011

I whole heartedly agree with your admiration for nigel slater. His ingredients led recipes have been an inspiration to so many of us. Lovely post as always.

 

pRiyA
May 4, 2011

Cucumber peanut salad, but of course! Thank you for the reminder to make this delicious salad again. Being a South Indian, coconut and peanuts are always in my kitchen :-)

 

Mika
May 4, 2011

Once I cooked cucumber chutney with all these ingredients except peanuts. It was pretty good. The idea of making a salad with them inspires me so much, it seems better than my chutney, so fresh and spicy. ^_^

 

JL goes Vegan
May 4, 2011

This is a perfect meal for those of us who eat higher raw (using a cold-pressed sunflower oil). I love that it if fresh and light but there is depth to the spices and seasoning.

 

Heva
May 4, 2011

I liked so much your todays recipe, i also cook a salad from India What a coincidens!

 

Hannah
May 4, 2011

Mmm, yum!
Lately I've been making mine by shaving cucumber (with the slicer on the side of the grater) and I like boiled peanuts with mine. They add the saltiness for me, and they are nice and soft.

 

Monica
May 4, 2011

Interesting, and unlikely combination of such wonderful ingredients.

 

Wow, this looks wonderful!

 

This sounds so perfectly refreshing!

 

I cannot wait to get Nigel's new book. This dish looks wonderful too. I typically use cucumbers in cocktails - and really need to incorporate them into my salads, that's where they belong! :)

 

Katarina
May 4, 2011

What a nice combo of flavors!

 

Simply Life
May 4, 2011

Why have I never thought of this?! Genius!

 

Heidi this looks delish!!

I love cucumbers AND I love peanuts or anything peanut sauce related.

This is perfect for me.

I also won Helen of Tartlette's give away for your book and I posted about it a couple days ago...but just wanted to thank you so much for the book. It's amazing, beautiful, and you inspire me SO MUCH. Your recipes, your photography, your accomplishments..I want to be like you when I grow up :)

HS: Thanks for all the nice words Averie - your cinnamon-sugar chickpeas look really intriguing! Might have to give those a go.

 

Snippets of Thyme
May 4, 2011

How fun to walk around after your book signing and pick out a cookbook! This salad dish looks delicious. The crunchiness of the cool cucumbers and the peanuts would be a nice combination. I find main courses easy enough but finding sides like this is good too.

 

i've never really been one to love cucumbers, but i have to say that this sounds incredibly flavorful and refreshing!

 

Molly
May 4, 2011

Nigel Slater is such a terrific writer, let alone a terrific cookbook author, I can't wait to get my hold on his newest work.

And it's the best feeling coming across a recipe that sounds delicious AND I have all the ingredients for in the house. Thanks!

 

What an interesting combination of ingredients! All separately I enjoy, so why not together.

 

Elizabeth
May 4, 2011

Looks divine. Will be my mother's day gift to myself! Yummy refreshing lunch while the chaos of children swirl around.

 

Sues
May 4, 2011

Wow, what a totally unique and delicious-sounding salad! I love this!! And pretty, too :)

 

Michelle
May 4, 2011

It might be time I join the group, I have never even experimented with Indian inspired dishes (I'm probably the only one....) - what better time than now! This looks like a great welcome to the summer salad season!

 

Caffettiera
May 4, 2011

You magically always sort out dinner, Heidi. It is a unique gift of yours.

I agree with your attitude on styles of cooking I don't know much of, like the Indian one. I don't want to completely change the flavours, but traditional recipes can still be a great inspiration without tracking down the ingredients to the latest exotic one. By the way this is something I often do with your recipes as well since I have trouble finding mexican ingredients, which you use quite often. It works, most of the times!

 

This looks fantastic - love the serranos in it.

With all of your recipes I have bookmarked, I need to take a year and cook everything Julie/Julia-style. :)

 

Liz
May 4, 2011

Lovely! Glad to see more South Indian flavors here.

A note about black mustard seeds: it's important that the ghee be quite hot before you add them. Properly done, the black mustard seeds should pop and jump, and should all turn ashen grey. If the ghee isn't hot enough, it will take longer for them to start to pop, and they'll burn in the process. The taste of burnt black mustard seeds will change the whole dish--should you find yourself with burnt ones, clear out the pan and start over with fresh ghee. It's always worth it.

HS: Thanks for the tip Liz!

 

This seems to be the perfect combination of cooling veggies for summer with warming spices to keep the salad bright and interesting.

For those with peanut allergies, I would recommend using shelled and toasted sunflower seeds to get a similar crunch and toasty flavor (not quite the same peanutty flavor quality of course). I also like sunflower seeds as a cheaper alternative to pine nuts, which seem to cost as much as gold these days.

HS: Great idea Abbey.

 

Sarah
May 4, 2011

Tender is absolutely one of the most beautiful cookbooks I own, too. Somehow I missed that that's what you're going to be cooking from next---I'm so excited. Nigel Slater does what I hope I can do when writing about my garden and food (also just a patch of earth in the middle of the city).

Between you and Nigel, I'll be getting to see some of my favorite recipe development, food writing, and photography all in one place...this will be wonderful. Looking forward, Heidi!

 

Lily Simpson
May 4, 2011

Yummy, this looks amazing. Love cooking with peanuts

 

Eleanor
May 4, 2011

What a perfect salad for spring! Although I have a romaine/spring mix salad for lunch today, this will definitely add some extra excitement to other lunches! You have proved to the world that eating healthy isn't BORING! Thank you!

 

Jess
May 4, 2011

It's great when you come across a cookbook you wouldn't normally choose, and end up loving it. Gotta shake things up and try something new sometimes. Thanks for sharing, I look forward to your coverage of Nigel Slater's book- LOVE him!

 

DessertForTwo
May 4, 2011

I"m a big fan of your lime-bathed peanut salad in SNC, so thanks for a riff :)

I made your ricotta-pea dumplings last night for the umpteenth time. Delicious, as always. I dunked them in a dilly broth with yellow split peas and I was in heaven.

It's becoming my a habit to make something everyday from SNC, SNE or 101. I think we have the same taste buds :)

HS: Dilly broth! Sounds really good.

 

Snack Girl
May 4, 2011

This looks like an awesome snack! Thanks for sharing.

 

sally
May 4, 2011

What a great combination of ingredients! I'm ready to eat this salad right now for breakfast!

 

I'm not typically a huge fan of Indian food, but this looks so good. It looks l ike it has great flavor and texture combinations.

 

Amuse-bouche
May 4, 2011

Wow interesting combination of ingredients! I wouldn't have thought of that on my own, but it looks beautiful. Sounds like a fun twist on a summer cucumber salad.

 

Meagan
May 4, 2011

This looks perfect, and just right for this warm damp season. The best part is that - with minor adjustments - I think my kids might actually eat it!

 

Hannah Marcotti
May 4, 2011

I am totally going to adapt this for the cleanse I am leading and I can taste it now, thank you Heidi!!!

 

Kathy
May 4, 2011

Can't wait to try the cuke-peanut salad!! Love your site Heidi - just one question:

Miracle Whip?!?!? REALLY???! (ad above)

Would love your thoughts on THAT!!

 

Katie H.
May 4, 2011

yum! perfect salad for spring.

love your new cookbook, by the way! you're such an inspiration.

 

Nisha
May 4, 2011

Thank you Heidi, this sounds like the perfect salad for the season! I just received your book in the mail last week and I've used it every single weeknight since then. What a great job - the recipes are wholesome and delicious and the photographs are absolutely stunning. Congratulations to you!

I'm also really glad you're using Sanjeev Kapoor's book - I grew up watching his cooking show religiously every weekend and he still remains one of my favorite chefs of all time.

 

Cathy
May 4, 2011

Sounds so refreshing....cannot wait to prepare...
Your recipes & books are my guidelines as I do my best to make daily changes to my diet and life... thank you!

 

Kelly
May 4, 2011

This definitely sounds like one worth bookmarking. I love simple cucumber salads and with the peanuts and coconut this sounds like a fun and unusual take.

 

Sarah
May 4, 2011

Have you tried Middle Eastern cucumbers? I get them at the M.E. market in my neighborhood but have never been able to find them at any coop or supermarket. Anyway, they are smaller, thinner, and drier than American/British cucumbers; the flavor is way more delicate as well. I will make this recipe with them!

 

Jacqui
May 4, 2011

This sounds amazingly fresh, perfect for the warmer days ahead. I need to step outside my my box and start cooking with more ingredient combos like this, they sound so good together!

 

Marci
May 4, 2011

this sound delicious! I think I'll make it for lunch next week and wrap it in a roti!

 

Ruth
May 4, 2011

This looks wonderful. I'd never have thought to put dried coconut in it, but then, that's why I love your blog so much! Just need a lassi to drink with it and I'm set for the evening. :-)

Thanks!

 

Wow, the textures and flavors sound amazing in this dish! A wonderful side for the summertime. Would also be great in a wrap!

 

Susie Middleton
May 4, 2011

I am in love with this cookbook, so perfect -- am hoping I can someday write something like this!! thanks for highlighting it...also just picked up whole living and enjoyed the story on you

 

Stephanie
May 4, 2011

I didn't think I'd like this at first, but then I read through the whole recipe and now I can't wait to make it! Your relaxed approach to it all ("the sky didn't fall") is why I keep coming back here and trying things I might not have before.

 

sarah
May 4, 2011

This looks amazing! I love cucumbers, and peanuts, and coconut (in savory dishes) so this is pretty much perfectly timed for my new goal of increasing veggie intake and decreasing my meat! Plus I happen to have a 1/2 bag of dried coconut flakes left over from baking last week. I can't wait to try this over the weekend! Thanks for always posting such inspiring recipes.

 

Danielle
May 4, 2011

I just made this ... but used edamame instead of chopped cucumber. Yummy!

 

Oooh! This looks so delicious, Heidi! Perfect for summer. I love the addition of cumin and black mustard seed - sounds so intriguing. I will certainly be trying this soon! :)

 

Griff
May 4, 2011

how lovely: all my favorite salad ingredients!

 

Vicki Bensinger
May 4, 2011

This sounds wonderful and refreshing. I love the sound of the cucumbers with coconut, peanuts, serrano chiles and the spices. I can feel my tastebuds exploding just from reading the recipe.

I can't wait to try this. Thanks for sharing.

 

kj
May 4, 2011

I've followed your blog for a long time, but am commenting for the first time. I am delighted to see this salad make it into your blog. Being from India, I make this salad on a fairly regular basis. Some variations that I use: 1. Add curry leaves (kadhipatta) to the ghee after the cumin. It imparts a wonderfully fresh flavor to the salad. 2. Use steamed and coarsely mashed butternut squash instead cucumbers (with some yogurt to thin it out). That makes it into a wonderful raita.
Thanks for the wonderful blog!!

HS: Love the butternut squash idea - I'll totally give it a go later in the year! Thanks for the tip KJ.

 

susan
May 4, 2011

this is going to pair perfectly with my citrus marinated grilled chicken tonight. perfect timing and thanks for giving me something new to add to my repertoire.

 

Nikita
May 4, 2011

This looks like a delicious salad! I love Indian food, but it can be hard to track down all the traditional ingredients in the U.S. Its nice to know you can improvise with what you have on hand!
By the way, it was a pleasure meeting you in Portland last week and I have been enjoying your cookbook immensely! It is the perfect amount of inspiration and instruction. I made the chick pea stew with saffron, adding some extra veggies that were on their last limb and it was great. I also made roasted chickpeas as a topping to some other dishes and last night I made a variation of the carnival cookies.
Thanks for all the hard work you put into the book!

 

nancy
May 4, 2011

I love those big curls of toasted coconut :) Cucumbers are making a reappearance at the greenmarket right now so the timing of this recipe is perfect for me, too.

 

The Rowdy Chowgirl
May 4, 2011

Cucumbers and peanuts are a surprising combination, but I'll bet this is light and delicious!

 

Ryanne
May 4, 2011

"I forgot to grind the peanuts - the sky did not fall." - This made me grin. :-) I wish I could be as adventurous as you are. Looking forward to trying this.

 

Katrina
May 4, 2011

Really yummy sounding salad! I've been searching for a good Indian cookbook for a while, I'll have to check this out!

 

Dee
May 4, 2011

Heidi , This one is an all time favorite at home, In addition to cucumber, I add finely chopped broccoli, bell peppers and substitute the cucumber with cabbage or moong spouts. The main ingredients for the tadka are curry leaves and a generous sprinkle of asafoetida and its a meal by itself and sometimes we add all this to thick yogurt for a wholesome raita.

 

k
May 4, 2011

thanks for another yummy looking recipe - i think this will be dinner tonight; just need to decide what to pair it with to fill up my always hungry man, although am contemplating adding in something directly to it like sauteed chickpeas?

ps - i'm really enjoying the new cookbook so far. great recipes plus always inspiration for me to adapt to what i have on hand.

 

Rebecca
May 4, 2011

I love this recipe! Heidi, when will you be getting an iPhone app! Something to think about!

 

Carol
May 4, 2011

For those of us with peanut allergies, which nuts might make acceptable alternatives?

HS: Someone else suggested sunflower seeds, which I thought sounded like a great idea.

 

SP
May 4, 2011

My husband and I picked up Sanjeev Kapoor's book a couple of months ago (Costco had it for less than $20!). It prompted a visit to the Indian grocery store to fetch some of the more esoteric ingredients (mace; special oils), and also, sadly, intimidated me some. The sheer length of the recipes--not to mention the lack of pictures--demand much more culinary motivation, especially on weeknights. But, I appreciate your willingness & ability to modify so freely; I'm going to try to channel that spirit, too, the next time I dive into this tome of a cookbook. I look forward to your adaptations!

HS: Check back in SP - I think as the weeks progress, a number of us will have called out some of the more week-night friendly favorites. And I certainly invite yo to share your insights as well!

 

Sri
May 4, 2011

Nice! For the brave fellow cooks out here, another salad you might want to try is mixing something like jumbo Planters peanuts, finely chopped red onions, lemon juice, chopped cilantro, chopped green chilis, red chili powder, and salt to taste. Perfect with chilled beer or hard liquor :-)

HS: Yes please

 

Jessica
May 4, 2011

Love it. Looks delicious, hearty, and refreshing.

 

Jen @ Shakeology
May 4, 2011

This looks like such a refreshing salad, it would definitely make the perfect spring lunch!

 

This looks so delicious. I've never thought of adding peanuts and coconut to a cucumber salad, but it sounds so delicious. I'll have to try it. And I love that you are so into adapting recipes... even your own. It just makes everything less stressful if you don't have to have every single ingredient every time... and teaches you how to throw things together to fit a certain flavor profile but still have it taste good.

 

Sakhiya
May 4, 2011

Hi Heidi,

I admire you giving Sanjeev Kapoor's recipes a try. He is one of the "simple speaks volumes" philosopher when it comes to cooking.
While Indian cooking is quite forgiving if one does not follow the recipes exactly, I hate to tell you that Fresh Coconut is incomparable to the dried version. In the western world, people are intimidated using the fresh version. If grating it fresh coconut is unthinkable(villagers in India would never forgive anyone for not knowing the skill of cracking a coconut, if not shelling it from its fibrous shell), the good news is that most Indian stores do sell grated fresh coconut in the freezer section, which can get you closer to the real coconut taste. The coconut milk in the coconut flesh is something ethereal.
Growing up, we would have the tender coconuts brought down the tree, and would drink the juice and scrape the sides of the tender coconut for a snack. I cannot forget the buttery, custardy, melting pieces of coconut flesh.
A lot of south indian recipes in that book use fresh coconut generously(including Sambhar). Sakhiya

HS: Hi Sakhiya! I think your comment is a great place to start the conversation. I love the idea of building on ideas and ingredient combinations. In this case, I started with his base recipe, but when an ingredient wasn't readily available to me, I just start trying to think about what might taste good. So, yes, I agree - there is nothing quite like fresh coconut, but toasted dried coconut still tasted good here, and brought other textures and dimensions to the dish as well. Next time I'll give it a go with fresh, and I'll be able to compare notes - fun as well.

 

This looks lovely and fresh - perfect for summer. I'm also liking the idea of picking a cookbook and working your way through it. I recently ordered Ottolenghi's Plenty, so I think I might start with that...

HS: You should totally go for it Caroline - I'm really enjoying spending extended time with individual books. Learning all sorts of techniques, and inspired flavor combinations I might not have tried otherwise.

 

Brenda
May 4, 2011

Drool!

 

Caroline
May 4, 2011

Thanks so much for the recipe! I just had a salad like this for the first time and was dying for a recipe. It's like you read my mind!

 

yummy supper
May 4, 2011

Heidi, thanks so much for posting this recipe! My family and I are here in Bali for 5 months without my beloved stash of cookbook and I am always looking for fresh ways to use all of the gorgeous ingredients growing nearby. This recipe will be perfect!
-E
Plus, toasted coconut may just be one of my favorite things!

 

Sounds good Heidi, I have all of those ingredients in my fridge at the moment so will have to give this a try.

 

martina
May 5, 2011

I've just received your cookbook ... a lovely gift from my husband as a birthday present. I love it so so much. The pictures are inspiring and remember me of the humid day of the Bay Area I visited some years ago. I look forward to try every recipe (with some changes when I wouldn't find "strange for Ireland" ingredients. ) Congrats again
it's really a cosy book to get inspired by
Martina

 

I did want to post this on your toasted pumpkin seed recipe but comments appear to be closed. Just wanted to stop in and say thank you. I would never have come up with such a creative flavour as black tea and butter. They turned out great and I was so pleased to use all of my pumpkin leaving no waste!

 

Wow, what flavors in this salad! So rich with the coconut and peanuts... but light and crunchy as well. And a bit smokey too, I imagine. This looks wonderful!

 

perfect summer salad recipe! im already sick of arugula, this is just what i needed!

 

molly
May 5, 2011

Nigel Slater is, hands-down, my desert island author, the one I'd grab in a fire, right after my children. Might take two trips, given his output, but I'd do my best: he delivers every time.

How to Cook Indian I've not yet seen, but you've piqued my interest immensely. I can all but taste this salad. Looks perfect for the glut of summer cukes coming down the pike, and like just the right sort of lunch for a sweltering day.

 

mustardseed
May 5, 2011

Heidi,
Love this salad. I have never tried it with coconut though, seems like a great idea. Sometimes I also add thick yogurt to it and that gives it a nice creamy raita texture.

 

The Healthy Apple
May 5, 2011

I love cucumbers; perfect for Spring and Summer Salads and this is a great recipe, Heidi. Love the coconut...such a perfect touch!

 

Ah, you can't go wrong with Nigel Slater. I adore him so much, I get his books from England and convert the recipes out of grams and into cups.

 

stacey snacks
May 5, 2011

Heidi,
Salad looks great.
I have made your broccoli gribiche (terrific!) and am making the quinoa cakes from your new book.....the title says Quinoa Cakes w/ Goat Cheese. I can't find goat cheese in the recipe....am I missing something?
Thank you, Stacey

HS: It should say Parmesan Stacey - it'll be fixed in the next printing. Just follow the recipe as written and you'll be fine. Of course you can use goat cheese in place of Parmesan if you like though!

 

Michelle Syracuse
May 5, 2011

love it! the addition of toasted coconut is fantastic and what a beautiful element it adds to your already perfect photos.

 

Scott
May 5, 2011

Looks fabulous. I wouldn't have paired peanuts and cucumbers. Since I love them both, I'll be trying this soon. Thanks!

 

I love the simplicity of this and will definitely try it this summer. Thanks for sharing these resources. All the best.

 

A couple of very interesting looking cookbooks, I'll check the library, right now I have to save my bucks for a necessary home improvement project. I can at least cook the recipe you adapted, thanks.

~Brenda

 

How ironic...I just got back from a trip to China and had a cooking lesson from a friend there who taught me how to make a Chinese Cucumber Salad. It was similar to this with crushed peanuts, sugar, and a Sichuan hot pepper paste. You would love it!! If you're interested you can find the recipe on my blog.

 

Megan
May 5, 2011

I made this salad today and really enjoyed it. Although the mustard and cumin seeds were not very strong so I would add more next time. Also, when the ghee touched the colder ingredients it became opaque and solidified. This doesn't affect taste, but was visible.

Great recipe!

 

Betsy
May 5, 2011

My man and I made this for supper tonight, along with the millet/farro risotto recipe you posted yesterday. Sneak tastes promise quite the delicious meal!! Thanks!

 

I love the look of this salad; it's been so warm here in the bay that the thought of eating anything hot is highly unappealing! And peanuts--whether or whole or ground--make everything better!

 

jackie
May 5, 2011

Wow. That looks amazing. A great spring side dish. Can't wait to try it.

 

Mary Ann
May 5, 2011

Absolutely in love with Nigel Slater's 'Tender!' I bought it for the gardening 1st, and then loved it for the food, too. So happy you selected it for the project. I am new to cooking Indian, so looking forward to the adventure. And I love your new book!

 

Edward Platz
May 6, 2011

The most important lesson I have learned as a former overweight person is that I do not have to starve to lose weight!
You see, most people believe that in order to lose weight you need to starve yourself and eat “rabbit food”. This is not so, you can eat tasty food and lose weight!
What can I say? I am into healthy food and life. Thank you for your recipes and advice. You are an inspiration!

 

Love the fresh and crunch idea. Might try with sunflower seeds as I can't eat peanuts.

 

Sofia
May 6, 2011

Ay Dios mío! I am dying to make this salad what can be better than cucumbers and peanuts all together : )

 

meg
May 6, 2011

This looks beautiful and crunchy! Can't wait to get home and try it out. Also, I just got my copy of Super Natural Every Day in the mail, and it's a stunning thing. Excellent work and congrats. I look forward to making everything in it.

 

swarna mani
May 6, 2011

Excellent recipe...I love Sanjeev Kapoor's recipes, for those of you who do not have his cookbook. Check out http://www.sanjeevkapoor.com/ It ahs wide collection of his recipes.

 

Swarna
May 6, 2011

Also try the same recipe with peel and grated carrots, it will be as delicious as this :)

 

kiersten
May 6, 2011

Man o man! This looks great! I just got my copy of Supernatural Everyday, so I will have to add this to the already long list of new things to make!!! I'm quite excited! Thank you Heidi!

 

Frank
May 6, 2011

Your photography is beautiful and this looks delicious!

 

Oana
May 7, 2011

I love Asian salads although for some reason rarely make them. This will go on the list for next week.

 

Claudia
May 7, 2011

Made this wonderful salad when my mum came to visit two days ago. Today I mixed leftovers in an all-green-leaves-salad including basil, lemon balm, mint and parsley with a great deal of sugar as they do in Turkey. Yummy - the mix of chillie and sweet flavor. Give it a try!

 

maria cunha
May 7, 2011

Hi Heidi

I've been followiong you for a long time. You a great and with such a sensibility .... I think that's the key of a gourmant.
Tis salad looks absolutely lovely, despite the fact that i can not eat cocumber. neverthless I'am going to chamge it for boiled spinach and something else. Its amazing the coconut, the cummins. keep giving us such good, gourmet and healthy way of eating

 

Linsey
May 7, 2011

Heidi, I love the idea of a cooking type of book club. A gaggle of people cooking from the same pages, swapping food and stories and the like. Thanks for the brilliant idea! (And the dish, as always, looks yummy too!)

 

mary
May 7, 2011

Hi Heidi!

I just want to say that I'm having so much fun cooking from your new book. My husband and I have been enjoying the dishes every night!
Keep up the good work!

 

Jennifer
May 8, 2011

Just finished dinner and served this salad as a side. Delicious! I used lime instead of lemon and the flavors (coconut,peanut, cucumber, cilantro, lime) reminded me more of Thailand than India...
Congrats on the book! I've been working my way through it this weekend. LOVE the mullet muffins and the avocado and mustard seeds is dangerous!!! Thanks!

 

I'm in love with all of the textures in this salad. It's just marvelous!

 

Veena
May 8, 2011

Great, Sanjeev Kapoor is a practical modern cook that always allows for variation on original recipe... and he has been keeping current with generation of women who don't have much kitchen experience. :) you can find his cooking shows on this link http://www.zeetv.com/shows/khana-khazana.html

 

alli
May 8, 2011

Made this tonight- SO DELICIOUS. I didn't have cilantro so I skipped it, used Sunflower oil, and Danielle's Coconut chips instead of toasting my own (because of laziness). Absolutely delicious, and a perfect pairing for Rock Cod.

 

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May 8, 2011

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Kathleen
May 8, 2011

This sounds delicious! I'm getting tired of all my basic salads...I'm so excited to make this and mix it up a little!

 

Katalina
May 8, 2011

This was a wonderful salad, I loved the new combination of flavors. I was nervous about toasting all the different ingredients, but I did it in a skillet over a gas stove, and it worked out just great. The peanuts and coconut have enough natural oil to toast nicely in a dry skillet. I love toasted coconut and cucumbers, and the hint of savory from the toasted cumin seeds was so delicious. I will definitely make this again.

 

Veena
May 8, 2011

Hi Heidi,


don't worry about switching ingredients in Sanjeev's Kapoor's recipe. He is a very practical and flexible chef and keeps abreast with the current generation of women who have little kitchen experience in India.

You can find more of his recipes and shows on the below link :


http://www.zeetv.com/shows/khana-khazana.html

 

Koek!
May 8, 2011

What a stunning recipe - and such an interesting flavour combo... Thanks for this!

 

This looks lovely with or without fresh coconut...

I love love love Nigel Slater books and Tender is one of my very favorites...

can't wait to see your take on it!

 

Anonymous
May 9, 2011

Beautiful and delicious! I just made this to accompany a spicy Nepali dish, throwing in some chopped mango on a whim. It plays so well with the tropical flavors and spiciness of the salad. Thanks for another fabulous recipe.

 

Betty
May 9, 2011

this looks delicious! i love cucumbers they are totally refreshing i could eat them with any meal

 

pb
May 9, 2011

looks great.. this is a pretty common side dish in western India and must appear on our table 2-3 times a week at least..we don't generally do the coconut or the ghee part tho'..

sanjeev Kapoor is pretty famous in India, and some of his recipes can be really intricate.. i don't think you will regret buying his book.

thanks..

 

Charlie Burton
May 10, 2011

I just found your website and think its great. I will certainly be trying some of your recipes. My only suggestion is that it would be really helpful (and I think a draw for more readers) if you added calorie and carb information for each one. Thanks!!

 

Troy
May 10, 2011

I love cucumbers and this looks delicious!

 

Jade
May 10, 2011

Are you kidding me? This looks so delicious and healthy. Time to add this to my diet for sure! Thanks for another great recipe. Cheers!

 

Matt
May 12, 2011

Sounds great! Hope my wife makes it. Going to ask her now.

 

hany josef
May 14, 2011

i think the combination of cucumber and coconut is quite strange for me as indonesian. but it is interesting. i just wanna try it, and i do. the ingredient is "abundant" in my place

 

Dana
May 15, 2011

Oh my goodness, this was so good. I started eating it right out of the bowl I made it in after I polished off two huge heaps of it. Delicious and it's going in my permanent recipe files. Thanks Heidi!

 

Emily
May 15, 2011

This sounds fantastic -- I'm just wondering what you recommend serving it with? Is such a (to me) unusual combo of flavors, I can't quite think of what would go along side it...

 

Michelle SaintOnge
May 17, 2011

I made this salad today and it was another home run! I replaced the peanuts with unsalted soy nuts since I don't eat peanuts. It was so incredible!

 

Marilyn
May 17, 2011

I served this tonight along side of Indian Chicken with Coconut Milk from FineCooking.com and brown rice. The meal was PERFECT. I love this salad! Thank you for such wonderful recipes. Many favorites in my collection of online recipes come from your site. My adult children get very excited when I'm trying another from 101 Cookbooks.

 

Meghan
May 18, 2011

This was delicious served alongside a red lentil coconut milk curry and some homemade naan. I swapped the lemon juice for lime, and found it to work well. And, for any coconut haters, I only had flaked coconut, and once it was toasted and mixed in, it added a very subtle, supporting flavor. Thanks for sharing such a fantastic recipe - easily going to become a summer regular!

 

Chandra Paton
May 19, 2011

This salad was delicious and amazing, I made it the other night for a dinner party, rave reviews from my foodie friends.thanks!

 

Dr. Sarah Cimperman
May 19, 2011

What a healthy and delicious recipe!

 

Donna Snacker
May 19, 2011

That was new for me to on cucumbers. I just eat it raw without dressing and all so this is a great find to add to my healthy snack recipes.

 

Julie
May 24, 2011

Just tried it yesterday: We loved it! And it is so original, thank you Heidi.

 

Su
May 24, 2011

I was about to post on the Spiced Coconut Spinach recipe but there was no comment box so I'm writing here. Ours kitchen here is a transplanted Thai/Chinese/Indian one so we have most of the ingredients in both recipes ready. Will sure to try them pretty soon.

BTW, I didn't know how else to contact you but unless I misunderstood I thought there was a typo in Supernatural Everyday on page 64 about the weight of the chickpeas. 1 1/2 cans of chickpeas is 5 ounce/425 g and so is 1 can of chickpeas on page 65. Surely they shouldn't be the same?? Hope i'm not out of line here.