Cucumber Salad with Chili Peanuts

Cool and crisp cucumber is the protagonist of this salad. Thinly sliced/shaved vegetables soak up the simple, tangy vinaigrette in this vibrant, refreshing, quick cucumber-radish salad recipe that is perfect for July summer heat. Crisp, crunchy, juicy, thirst-quenching cucumber is just one of those side vegetables that almost never gets the attention it deserves, an afterthought that we resort as an addon in a sandwich or salad. Well, thats all going to change today! Fresh cucumber is at it’s peak ripeness right now and along with other summer vegetables deserves your undivided attention. This Indian inspired spicy cucumber salad celebrates this overlooked summer vegetable amongst the tomatoes, peppers, zucchinis in all of it’s crisp, juicy, hydrating and refreshing glory. 

Now lets talk about these peanuts for a second. These sweet and spicy peanuts take on the role of croutons in this salad. They are sweet, sticky, tangy and that spicy heat give this salad an interesting burst of flavor with the cool crunchy cucumber and radishes, this salad is very refreshing and you’ll want to make it everyday all July.

Cucumber Salad with Chili Peanuts Serves 4

• 4 Persian cucumbers or 1 large English cucumber, sliced
• 5-6 radishes, thinly sliced
• 1 loosely packed fresh cilantro
• CHILLI PEANUTS
• ½ cup unsalted peanuts
• 1/2-1 teaspoon ground hot cayenne or red chili pepper, I like it hot and recommend 1 teaspoon
• 1 chipotle pepper, minced, I used one from the canned adobo sauce or use 1 tsp ground chipotle powder
• 4 teaspoons maple syrup or honey
• zest from one lime about 2 teaspoons
• juice from one lime about 2 tablespoons
• 1 teaspoon olive oil
• pinch of salt
• CUMIN LIME VIANGRETTE
• 1 clove garlic grated
• 1 teaspoon cumin seeds
• 1 tablespoon lime zest
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• flaky kosher salt
• fresh black pepper

Instructions

1. Line a baking sheet with parchment paper.
2. Mix all the ingredients for the chili peanuts in a small sauce pan. Cook the peanuts on a medium heat stirring frequently for about 7-8 minutes. The chili honey should coat the peanuts and it should be sticky. Transfer it on the baking sheet and spread with a spatula. Allow it to cool completely. Cooling makes them crisp and crunchy. Set aside
3. Mix the ingredients for the vinaigrette in a small bowl.
4. Place the sliced cucumber, radishes and cilantro in a salad bowl. Toss with half the vinaigrette gently. Sprinkle chili peanuts right before serving with the remaining vinaigrette on the side.
5. You may not need all the dressing and peanuts, but the peanuts are so addictive I munched on half of them before serving the salad.
6. Makes a delicious side salad or an appetizer.