Entry #2428, May 17, 2013

Ready for a cool and refreshing dish that is sure to spice up your life? Look no further because this cucumber peanut salad recipe is your answer.  The recipe is wonderful blend of spicy Serrano peppers, crisp peanuts, pungent cilantro, sweet coconut and foundational cucumbers.  This salad will has all of the factors that would appeal to anyone who gives it a taste.

Vegan Asian Cucumber Peanut Salad Recipe

Image via: A House in the Hills

[ad#co-1]

Prep Time: 10 min

Total Time: 3 min

Servings: 4

Ingredients

3 medium  Asian cucumbers or cucumber noodles, partially peeled
1-2 Green Serrano Chiles, Steamed and Minced
½ cup of 2.5 ounces- 70g of Toasted Peanuts
1/3 cup of 1.5 ounces- 45g of Dried and Toasted Large-Flake Coconut
2 tablespoons of Fresh Lemon Juice
1 teaspoon of Natural Cane Sugar
1 tablespoon of Sunflower Oil
½ teaspoon of Black Mustard Seeds
¼ teaspoon of Cumin Seeds
Scant ½ teaspoon of Fine Grain Sea Salt
A Handful of Chopped Cilantro

Image via: Special Fork

Directions

1. Slice the cucumbers in halves lengthwise, scrape out the seeds after chop the cucumbers into small pieces the size of pencil erasers. When you have finished chopping then set the cucumbers aside in a mixing bowl.
2. Take out a small skillet and heat the sunflower oil over a medium heat.  When the oil is hot then stir in the mustard seeds.  Be careful they are going to sputter and pop out and when that happens add the cumin for 15-30 seconds which will give it enough time to toast the spices.  If you need to, cover the skillet with a lid and remove the skillet from the heat.
3. Stir salt into the skillet.
4. Now right before serving gently toss in the cucumber bowl, chiles, peanuts, coconut, lemon juice and sugar in the bowl.  Then add in the sunflower oil mixture into the bowl make sure that everything is evenly coated.
5. For the final touches add the cilantro on top and then serve.

For more food recipes on Stagetecture, click here.