East Indian Spicy Cucumber Salad
Ingredients
6 mini English cucumbers, cubed
12 cherry tomatoes, diced
1 serrano pepper, diced
½ tsp (5 mL) chili pepper flakes
¼ cup (50 mL) unsalted peanuts, roasted
¼ cup (50 mL) unsweetened coconut, shredded
2 tbsp (30 mL) coconut oil
2 limes, juice only
2 tbsp (30 mL) maple syrup
1 ½ tsp (7 mL grainy mustard
1 tbsp (30 mL) cumin seeds
3 sprigs cilantro, chopped
2 sprigs mint, chopped
1 tsp (5 mL) sea salt
Directions
In a medium size bowl mix cucumber, tomato and serrano peppers and toss; add coconut oil, lime juice, cumin seeds, salt, grainy mustard and maple, toss till well incorporated then add coconut, peanuts and herbs and spices.
Toss again and let rest in refrigerator for 30 min to one hour before serving.