Cucumber Peanut Salad

11 15 246
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 4
Cucumber Peanut Salad
Health Highlights


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 246
Calories from fat 154
Calories from saturated fat 51
Total Fat 17.1 g
Saturated Fat 5.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 7.8 g
Cholesterol 0
Sodium 346 mg
Potassium 566 mg
Total Carbohydrate 17.8 g
Dietary Fiber 3.6 g
Sugars 7.4 g
Protein 6.9 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 4.0

Energy sources


Meal Type(s)