Chopped Cucumber and Peanut Salad
Serve this cooling salad with our Shrimp in Coconut Curry.
- Servings: 4
Photography: Sang An
Source: Martha Stewart Living, October 2000
- 3 large cucumbers (about 2 pounds), peeled and seeded
- 1/2 cup roasted unsalted peanuts, roughly chopped
- 2 tablespoons freshly chopped mint
- Juice of 1 lime
- 2 teaspoons peanut oil
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red-pepper flakes
Cut cucumbers into 1/2-inch dice, and place in a medium bowl. Add peanuts, mint, lime juice, oil, salt, and crushed red-pepper flakes, and stir to combine.
Set aside for 30 minutes to let flavors meld before serving.