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Close up of chopped cucumber, peanuts, red onion slices in a clear bowl with cilantro garnish on top.

Cucumber Salad with Roasted Peanuts

Cucumber Salad with Roasted Peanuts

Fresh cucumbers, red onion, and crunchy peanuts in a citrus vinaigrette.
 Michigan Harvest to Table™
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salads, Sides
World Cuisine Mediterranean
Servings 6 Servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • ½ teaspoon ground cumin or 1 teaspoon cumin seed
  • 2 tablespoons dry roasted peanuts chopped
  • 2 cucumbers seeded and sliced
  • ½ red onion thinly sliced
  • 3 tablespoons fresh lime juice, about 1 lime
  • ⅛ teaspoon red pepper flakes optional
  • 2 tablespoons cilantro chopped, optional

Instructions
 

  • Heat oil in a saucepan over medium heat, add ground cumin or cumin seeds and cook until fragrant, about 1 minute.
  • Add chopped peanuts and continue to cook until oil just begins to bubble.
  • Remove from heat and let cool.
  • Combine cucumbers, onions, lime juice, and red pepper flakes, if using in large bowl.
  • Add cooled peanuts, cilantro, if using, and mix to combine.
  • Serve immediately or cover and refrigerate for up to three days .

Notes

Change it Up
  • Add 1 tablespoon chopped garlic or chili garlic sauce in Step 2.
  • Add sliced green onions and fresh sliced red bell peppers in Step 4.
  • Add 1 tablespoon peanut butter in Step 2 for added flavor.

Nutrition

Serving: 0.5 cupCalories: 60calCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 0mgSodium: 4mgFiber: 1g
Seasonal Summer