|3||cucumbers (small, pickling variety), peeled and diced in 1/3” cubes|
|2/3||cup grated coconut|
|4||tablespoons roasted sesame seeds|
|4||tablespoons cilantro, finely chopped|
|1/8||teaspoon cayenne pepper|
|4||tablespoons peanut oil|
|2||tablespoons lemon juice|
|3||teaspoons mustard seeds|
- Crush the peanuts lightly in a food processor to a coarse texture.
- In a serving dish, mix peanuts, diced cucumber, sesame seeds, coconut, cayenne and cilantro.
- Heat the oil in a small skillet over medium heat. When hot, add the mustard seeds. As soon as the seeds begin to pop, pour the contents of the skillet over the salad. Stir again.
- Just before serving, add the salt and lemon juice to taste. Mix well.
You’ll love this unique, tangy, crunchy side salad perfect for warm summer days.
Source: Madhur Jaffrey’s World of the East Vegetarian Cooking © 1997 Madhur Jaffrey (Knopf)