Tomato, cucumber and peanut salad has an earthy crunch from peanuts, a refreshing herbal bite of cucumber, laced with tomato umami and a shred of mint or cilantro. It goes with everything you’ve got cooking.
Course Salad
Cuisine Indian
Keyword Dairy-free, Egg-free, Gluten-free, Low Carb, Make ahead, No cooking, No onion, no garlic, Quick, Salad, Vegan, Vegetarian, Weeknight
Prep Time 15minutes
Cook Time 0minutes
0minutes
Total Time 15minutes
Servings 4
Calories 133kcal
Author MyIndianStove
Ingredients
1/2cuproasted peanuts~ Coarsely chopped
2medium tomatoes~ Finely chopped
2cupscucumber~ Chopped, peeled if you prefer
2tablespoonsred onion~ Finely slivered or chopped
3tablespoonsapple cider vinegar, optional~ Only if marinating the onion
1small Indian green chilies~ About 1/2 teaspoon, finely chopped & deseeded; substitutions
In a medium-sized bowl, mix all the ingredients together. Taste for seasoning and add a bit more lemon juice, salt, or a bit of sugar if you feel the dish needs it. Serve at room temperature.
Notes
If you don’t eat onion or garlic, just skip the onion for my version of Indian cucumber salad.