Yes, it is anther cucumber recipe but seriously they are the fruit of the season and are so cooling for the body which is welcome this month. This is a salad that will bring all of your favorite tastes together in each bite; spicy, sweet, crunchy, and salty. While the ingredients for this salad can be prepped ahead you won’t want to mix them until serving time as the peanuts tend to lose their crunch. I have my daughter Kate to thank for this recipe and Heidi Swanson who featured it on her ever inspiring blog 101 Cookbooks. It’s now a summer staple.
Here are the ingredients you will need:
3 medium cucumbers, partially peeled
1-2 green serrano chiles, stemmed and minced (I suggest going easy here and start with ½ a chile)
1/2 c / 2.5oz / 70g peanuts, toasted (purchase raw organic from the bulk section)
1/3 c / 1.5oz / 45g dried large-flake coconut, toasted (I toast in a pan to keep close watch but the oven works equally well just keep an eye on it as it burns quickly)
2 T fresh lemon juice
1 t natural cane sugar (I substitute coconut sugar or maple syrup)
1 T, ghee, clarified butter, or sunflower oil (or coconut oil)
1/2 t black mustard seeds
1/4 t cumin seeds
scant 1/2 teaspoon fine grain sea salt
a handful cilantro, chopped
Full instructions can be found here.