Cucumber Peanut Salad

Cucumber Peanut Salad

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 4


1/3 cup Coconut flakes, unsweetened
1/3 cup Cilantro (coriander) (chopped)
3 cucumber(s) Cucumber (sliced)
1/4 tsp Cumin seeds
1 tsp Granulated sugar
2 tbsp Lemon juice
1/2 tsp Mustard seeds (black)
1/2 cup Peanuts (toasted)
2 pepper(s) Red chili pepper (also chile or chilli) (stemmed and minced)
1/2 tsp Sea salt
1 tbsp Sunflower oil (or ghee, clarified butter)


Halve the cucumbers lengthwise, scrape out the seeds, and chop into desired size. Just before you are ready to serve, transfer to a mixing bowl and toss gently with hot pepper, peanuts, coconut, lemon juice, and sugar.

Heat the sunflower oil on medium heat 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 seeds. Heat 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.

Move to a serving bowl and top with the cilantro.

Nutrition Facts

Per Portion

Calories 259  
Calories from fat 160  
Calories from saturated fat 31  
Total Fat 17.8  g
Saturated Fat 3.4  g
Trans Fat 0.0  g
Polyunsaturated Fat 4.2  g
Monounsaturated Fat 6.9  g
Cholesterol 0  mg
Sodium 309  mg
Potassium 590  mg
Total Carbohydrate 17.1  g
Dietary Fiber 4.5  g
Sugars 7.4  g
Protein 7.5  g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 4.0

Energy sources

Pygal 27% 444.930764243 135.974087429 62% 340.537134791 273.375664396 12% 348.550881417 113.079212404 27% 62% 12% Carbohydrates Fat Protein
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