READY IN 15 mins

Cucumber Peanut Salad

Read Reviews (35)

"Easy to make Indian salad." — RADHIKA GHATAGE

Directions

Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
Melt butter in a small saucepan, and stir in cumin and chili pepper.
Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 15 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 03, 2004

Cool and sweet, with a mild chili kick, and the cumin adds the twist that makes this recipe different from the scads of blah cucumber salad recipes out there. I'm definitely adding this one to my repertoire.

—KARMABREEZE

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Most Helpful Critical Review

Jun 01, 2006

Strange dish. Don't use butter-- sub olive or other oil. When you mix the buttery cumin and chili pepper in with the cool cuc's the butter turns solid again and resists any sort of even distribution, clumping in an unhelpful way. My in-laws and man liked this a lot better than I did. I wouldn't make it again, but they snapped it up, so maybe it's one of those love it or hate it recipes.

—Wende

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43 Ratings

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Aug 08, 2005

This is a wonderful summer salad, and is great with Indian food. I added very small amounts of red, orange and yellow bell peppers for a little more color. My husband doesn't like things too hot, so I took the seeds out of the chili before cutting it up and putting it in the salad.

—Lisa Hallie

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Apr 10, 2006

I really cannot praise this highly enough. An unexpected lovely flavor fest. Used 1/4 tsp. cayenne pepper to sub for the chili pepper, and added it to butter with the cumin. Left out the sugar by accident, will not add it in the future, as the salad was delightful - guests loved it too! Thank you for a terrific post!

—MUSIC_MINX

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Jun 14, 2006

We really like this salad. I use olive oil, and have used a variety of nuts. The longer it sits before you eat it, the spicier it gets!

—becky g

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Jun 07, 2005

Very nice, I used a seedless cucumber and added a bit more nuts. Thanks Radhika!

—BREEZES127

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Oct 19, 2004

I used 2 small Japanese cucumbers and 3 tablespoons of chopped almonds when I made this. It came out a little nut -heavy, and I think next time I'll use 3 J-cukes (about 1.5 large cukes) without increasing the nut amount.

—IBNSHISHA

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Mar 22, 2005

A great salad!

—Christina

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Nutrition

Calories
165 kcal
8%

Carbohydrates
11.2 g
4%

Cholesterol
15 mg
5%

Fat
12.8 g
20%

Fiber
2 g
8%

Protein
4.4 g
9%

Sodium
337 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cucumber Peanut Salad

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 165
Calories from Fat: 116

% Daily Value *
Total Fat 12.8g 20 %
Saturated Fat 4.7g 23 %
Cholesterol 15mg 5 %
Sodium 337mg 13 %
Potassium 325mg 9 %
Total Carbohydrates 11.2g 4 %
Dietary Fiber 2g 8 %
Protein 4.4g 9 %
** Sugars 5.2g
Vitamin A 9 %
Vitamin C 13 %
Calcium 5 %
Iron 11 %
Thiamin 10 %
Niacin 21 %
Vitamin B6 6 %
Magnesium 16 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.