Spicy cucumber salad with tomato, peanuts and fresh chilli peppers is the perfect quick and easy side dish for a whole host of dishes.
If your peanuts are already tasted this recipe involves no cooking and all of the ingredients can be prepared whilst you are salting the cucumber.
Salted Cucumber Salad
Cucumber is a much-maligned vegetable. There is a seemingly even split between detractors who believe that they either taste of nothing or are simply disgusting.
Well, I am not detractor, I love them and my wife orders pickled cucumber every time we eat out.
This spicy cucumber salad takes the approach of salting the cucumbers before creating the salad. Cucumber has an incredibly high water content, around 95% of their weight is water.
As a result of this, it ain’t a great vehicle for flavour.
Now salt is like a magnet for water, salting the cucumber draws out this water. Giving a good squeeze reduces the water and helps maximise the cucumber flavour in this salad.
Whilst the cucumber is salting a few simple ingredients are chopped and a delicious dressing is made.
Then al you need to do is toss it all together and you are ready to serve, and no, there ain’t any cooking!
Frequently Asked Questions
Do I have to use a mandolin?
No not at all, you can slice the cucumbers my hand, it will take a little longer, but not too long.
Why do you salt the cucumber?
Cucumbers are packed to the gunnels with water, salting them helps draw out the moisture and leaves you with a perfectly seasoned essence of cucumber.
Be sure not to allow the cucumber to sit longer than 15 minutes because it will become too salty.
What type of chilli should I use?
I almost always leave the question of the type of chilli I use in my recipes to you.
People’s tolerance to the heat of chilli varies wildly and one persons raging inferno is a mild tickle to others.
Use a type of chilli that you are comfortable with.
Can I use a different type of vinegar?
Yes definitely, you could use white wine vinegar, red wine vinegar or sherry vinegar, you could even give the dish an “Asian” vibe with some rice vinegar.
This spicy cucumber salad is wonderfully diverse and it sits well alongside a whole host of dishes.
It features an apple cider vinaigrette that is sweet yet sour but “neutral enough” to sit perfectly with a host of international dishes.
The picture above shows it pictured with a glorious Indian-style Salmon Tikka.
But oh no we are not only playing around with Asian flavours! This cucumber salad works perfectly with classic European flavours too.
You could even go North African, this would be fab with my Moroccan harissa meatballs.
And if you are vegetarian then how about treating yourself to this vegetable wellington. A slice of it would be perfect served with a delicious pile of this cucumber salad.
I only namecheck brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Mandolin. This is optional but it really helps get perfectly sliced cucumber in no time. Please ensure that you use the guard to protect your fingers!
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Jar to mix the dressing. You could use a mixing bowl and whisk if you wish.
- Colander or sieve.
- Mixing bowls.
This wonderful spicy cucumber salad recipe features fresh chilli, spring onions, ripe tomato flesh and crunchy peanuts all wrapped in a simple cider vinegar vinaigrette.
- 200g (1⅔ Cups) Cucumber
- 1 Tsp Salt
- 50g (⅓ Cup) Toasted Peanuts
- 75g (¾ Cup) Spring Onions
- 1 Medium Hot Red Chilli Pepper
- 150g (1 Medium-large) Tomato
- 2 Tsp Cider VInegar
- 2 Tbsp Rapeseed Oil
- 1 (35g) Banana Shallot
- ½ Tsp Onion (Nigella) Seeds
- ½ Tsp Sugar
- Slice the cucumber into slices 1mm or so thick (a mandolin makes this really easy). Then place them in a colander over a bowl and sprinkle with the salt, toss to coat, and allow them to sit for 15 minutes.
- Finely slice the spring onions at a 45° angle.
- Deseed the chilli and cut it into ribbons as finely as you can.
- Deseed the tomato and then cut into a 5-6mm (¼") dice.
- Dice the shallot as finely as you can and place it in a jar.
- Add the onion seeds, sugar, oil and vinegar, then add the lid and give it a good shake.
- Grab the cucumber and give it a firm squeeze, we want to drive off a good amount of water.
- Mix together all of the ingredients with the exception of the peanuts and dress with the dressing.
- Mix through the peanuts just before serving.
Amount Per Serving: Calories: 336Total Fat: 27gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 700mgCarbohydrates: 20gFiber: 5gSugar: 9gProtein: 9g
Calorific details are provided by a third-party application and are to be used as indicative figures only.