New This Month

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


  1. 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.

  2. Set aside for 30 minutes to let flavors meld before serving.

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