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Indian Cucumber and Coconut Salad (4 of 5)
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Indian Peanut Cucumber Salad

Indian Peanut Cucumber Salad - Healthy Khamang Kakdi Salad recipe with diced cucumber tossed in fresh coconut, curry leaves and roasted peanuts
Course Salad
Cuisine Indian
Keyword indian cucumber peanut Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 211kcal
Author Chhavi

Ingredients

  • 2 Cucumbers- diced about 2 cups
  • 1 teaspoon Salt as per taste
  • ½ teaspoon Sugar
  • 1 teaspoon Lime Juice
  • ¼ Cup Fresh Coconut Shredded loosely packed
  • ¼ Cup Roasted Peanuts Coarsely crushed
  • 1 tablespoon Fresh Cilantro Coriander

Tempering

  • 1 teaspoon Oil Coconut or Peanut Oil
  • 6-7 Curry Leaves
  • ½ teaspoon Mustard Seeds Rai
  • 1 Green Chilli slit or poked. Optional.

Instructions

  • Cut the cucumber into ½ inch pieces.
  • Add salt, sugar and Sugar to it. Toss together.
  • Toast the peanuts and crush coarsely.
  • Heat oil in a small pan. Once it's hot, add Mustard seeds, green chilli and curry leaves.
  • Pour the tempering over the cucumber.
  • Top with Cilantro, Crushed Peanuts and Coconut. Toss.
  • Serve immediately.

Video

Notes

Substitutions
Coconut- Use frozen grated coconut or Dried Shredded Coconut
Peanuts- Use Toasted Cashews instead.
Serving Tip
Save some coconut and peanuts to add on the top as a garnish. 

Nutrition

Calories: 211kcal | Carbohydrates: 14g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 1325mg | Potassium: 594mg | Fiber: 6g | Sugar: 7g | Vitamin A: 331IU | Vitamin C: 73mg | Calcium: 77mg | Iron: 1mg