This cucumber peanut salad combines cool cucumber, crunchy roasted peanuts, lemon and fresh coriander. It makes a refreshing side dish or a quick snack, especially when you want something crisp without much cooking.
Ingredients
- 1 large cucumber, diced
- 3 tbsp roasted peanuts, roughly crushed
- 2 tbsp finely chopped onion (optional)
- 1 small tomato, deseeded and diced (optional)
- 1–2 tbsp chopped coriander
- 1–2 tsp lemon juice
- ¼ tsp roasted cumin powder
- A pinch of chilli powder or finely chopped green chilli
- Salt, to taste
Method
- Wash the cucumber and dice it into small, even pieces. If it is very watery, remove some seeds first.
- Place cucumber, onion, tomato and coriander in a bowl.
- Add crushed roasted peanuts, cumin powder, chilli and salt.
- Squeeze over lemon juice and toss gently.
- Serve straight away so the cucumber stays crisp.
Variations
- More filling: Add cooked chickpeas or boiled sweetcorn.
- Extra freshness: Add mint leaves.
- Mild version: Leave out the chilli and use only cumin and lemon.
- South Indian touch: Add a few curry leaves tempered in a little oil, then cool before mixing.
Serving and storage
Serve as a side with dal and rice, or enjoy as a snack. For the best texture, add salt and lemon just before serving. If you need to prepare ahead, keep the chopped vegetables and peanuts separate and combine them at the last minute.
Frequently asked questions
Can I use store-bought roasted peanuts?
Yes. Choose unsalted peanuts or adjust the added salt to taste.
Can I make it in advance?
You can chop the ingredients ahead, but mix them shortly before eating to prevent the cucumber from releasing too much water.
This simple cucumber peanut salad is crunchy, bright and flexible enough for everyday meals.