Cucumber Peanut Salad. Indian koshimbir is perfect for summer and requires almost no cooking. Refreshing combination of cucumbers and peanuts with a few additional spices complete this perfect summer salad.
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4.67 from 9 votes

Indian Cucumber & Peanut Salad Kakadi chi Koshimbir

This Indian Cucumber Salad, or Koshimbir, is a refreshing combination of cucumbers and peanuts with a few spices, making this the perfect summer salad!
Prep Time10 mins
Total Time10 mins
Course: Salads, Side Dishes
Cuisine: Indian
Servings: 4
Calories: 87kcal
Author: Urvashi Pitre

Ingredients

Instructions

  • Chop up the cucumbers, cilantro, and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
  • Place into a bowl and season with salt and sugar.
  • In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.
  • Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
  • Add in the turmeric and stir quickly.
  • Pour this hot, flavored oil over the cucumbers and mix well.
  • Squeeze lemon juice and mix once again and serve.

Notes

  • This salad tastes great the first day but it is ABSOLUTELY AMAZING the next day!
  • You can sub 1/4 cup of lemon juice instead of yogurt if you prefer. This is good if you're planning to use it for a picnic or leave it out with no refrigeration for hours.
  • Use this slap chopper for smashing up the peanuts. 
  • I like to use Red Spanish peanuts but if you can't find those, just use regular roasted peanuts.
  • If you're not sure how to do the hot oil technique watch this video to see how I did it for the cabbage slaw.

Nutrition

Calories: 87kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Sodium: 607mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 19.4mg | Calcium: 33mg | Iron: 0.7mg