When I was 8 years old, I confessed to my uncle that I did not like cucumbers. He was apalled and immediately suggested I just hadn’t had a good cucumber yet. He plucked one from the garden, and demanded I eat it whole right then and there. This did not make me any more happy to see the vegetable in my salads, but I did eventually learn to love it.
The following recipe is taken from The FeedFeed, a wonderful resource for recipes galore. While we’ve all had cucumbers splashed with vinegar and some red onions, this recipe knocks those salads away by adding a dash of excitement with some unexpected ingredients. Try it this weekend, 7/6/19, in the Chef’s Corner!
Adapted from Cucumber Peanut “Kachumber” Salad
- 2 tablespoons oil (The FeedFeed recommends vegetable oil, but we used olive oil and it turned out fine!)
- 1 teaspoon cumin seeds
- 1/3 cup roasted unsalted peanuts, finely chopped
- 2 cucumbers, sliced
- 1/2 red onion, thinly sliced
- 1 lime, juiced (2 tablespoons)
- 1/2 teaspoon crushed red pepper
- salt, to taste
- 1/3 cup cilantro, chopped
- In a small pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds followed by crushed peanuts, and cook, stirring constantly until fragrant, 2 minutes. Set aside and let cool slightly.
- In a large bowl, toss cucumbers and red onion with the peanut-cumin mixture, lime juice, and salt, then mix to combine. Stir in cilantro and transfer to a platter and serve immediately.