Cucumber Salad with Peanuts!

Here is an interesting take on summer cucumber salad.

I saw this video on instagram and had all the ingredients to make this, so why not give it a try? I love peanuts.

Here, Rachel Gurjar gives this salad an Indian twist by cooking the peanuts and cumin seeds in vegetable oil until foamy, and adding cilantro is a must (sorry cilantro haters).

I served this along side my salmon cakes, and we loved it.

The only negative I will say is that the salad has to be served immediately, or the peanuts get mushy.
You could make everything ahead, and just add in the peanut mixture just before serving.

Here's how:

Rachel Gurjar's Cucumber Peanut Salad (adapted from the feedfeed):

2 tbsp vegetable oil
1 teaspoon cumin seeds
1/3 cup roasted unsalted peanuts, finely chopped
2 English seedless cucumbers, sliced
1/2 red onion, thinly sliced
1 lime, juiced (2 tablespoons)
1/2 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
big pinch of sea salt
1/3 cup cilantro, chopped

Slice cucumbers, leaving peel on (I used a mandolin, but it made the slices too thin for my liking, next time I will hand slice).

In a small pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds followed by crushed peanuts, and cook, stirring constantly until fragrant and bubbly, about 2 minutes. Set aside and let cool slightly.

In a large bowl, toss sliced cucumbers and red onion with the peanut-cumin mixture, lime juice, sugar, crushed red pepper and salt, then mix to combine. Stir in cilantro and transfer to a platter and serve immediately.

I served the salad with my delicious salmon burgers. So good!