Please Pass the Recipe

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Cucumber, Peanut and Coconut Salad


Pungent mustard seed oil is little appreciated in Australia except by our large community of Indian expats, but even they may not be aware Australia has it’s own high quality producer.

The Yandilla mustard seed oil first press is mild and nutty flavoured. It’s produced by careful cold pressing to that the glucosinalates which give mustard it’s characteristic pungent flavour are not released. The pungently flavoured second press oil is then expelled from the remaining seed cake. No heat or chemicals are used during either process so the oils are pure and superior quality.

Mustard seed oil is stable at high temperature making it a great medium for spicy eastern cooking. I recently discovered the bold pungent oil also makes a delicious salad dressing.

This winter I’ve discovered how much I enjoy contrasting rich meat dishes with fresh, crisp, raw vegetable salads. The crunch of roasted peanuts, the freshness of cucumber and the natural sweetness of coconut underpinned by chilli, mustard and coriander was fabulous served with butter chicken and millet pilau. It was quick to make and super tasty, a wonderful salad of complementary textures and flavours. We just found a new favourite.

Loosely adapted from a recipe in “The Indian Kitchen” by Monisha Bharadwaj

Cucumber, Peanut and Coconut Salad

300g cucumbers, cut into 1cm dice

1 teaspoon finely chopped red chilli

4 tablespoons of roasted peanuts, roughly chopped

4 tablespoons dessicated coconut

2 tablespoons finely chopped coriander leaves

2 teaspoons pungent mustard oil

1/2 teaspoon sea salt

1/2 teaspoon castor sugar

Combine the cucumber, peanuts, coconut, chilli and coriander.

You can do this up to an hour before serving as the coconut will absorb the moisture from the cucumber.

Just before serving toss through the salt, sugar and oil.

Serves 4

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

28 comments on “Cucumber, Peanut and Coconut Salad

  1. Pingback: In My Kitchen March ’17 | Please Pass the Recipe

  2. Michelle
    September 23, 2015

    What an interesting combination (in the best possible way)!

    Like

  3. Beck @ Goldenpudding
    September 21, 2015

    I love the sound of this combination Sandra and I really like the Yandilla oil too – it’s the one I use for my Indian pickles 🙂

    Like

    • ladyredspecs
      September 22, 2015

      The flavour is deliciously unique don’t you think. I bet your pickles are scrumptious Beck!

      Like

      • Beck @ Goldenpudding
        September 22, 2015

        Thanks Sandra, they are pretty delish I have to say if you like citrus and chilli, and I love the flavour you get from the long fermenting process 🙂

        Like

  4. Gather and Graze
    September 19, 2015

    This sounds like a fabulous salad Sandra, that really could be eaten year round! I’m sure it went beautifully alongside the Butter Chicken and Pilau.

    Like

    • ladyredspecs
      September 19, 2015

      Thanks Margot, it was deliciously different, loads of flavour and a satisfying crunchy texture

      Like

  5. Mio's Hot Food
    September 18, 2015

    Great super salad, and great pictures 🙂

    Like

  6. Glenda
    September 18, 2015

    Sandra, this sounds fabulous. You must remind me of it during the cucumber season – oh what the heck, I’ll pin it 🙂

    Like

  7. lapetitepaniere
    September 17, 2015

    This look delicious, Sandra! 🙂

    Like

  8. Francesca
    September 17, 2015

    This salad looks sensational-excellent combination of great Asian flavours. Love it.

    Like

  9. cheergerm
    September 17, 2015

    Sounds fab. I love that contrast too. Beautiful bowl as well Mrs R.

    Like

    • ladyredspecs
      September 17, 2015

      Thanks Cheery, I bought the bowl directly from the maker, couldn’t resist!

      Like

  10. Serena @ foodfulife
    September 17, 2015

    Sounds really amazing!!! Must be delicious!

    Like

  11. Kitchen-Counter-Culture
    September 17, 2015

    In the UK I would try this (wonderful, thank you!) recipe with the cold-pressed local and preferably organic (no neonicitinoid pesticides) Rapeseed Oil.

    Like

    • ladyredspecs
      September 17, 2015

      I’m not sure you will get the mustardy bite using rapeseed oil Annie. I boycott all canola, most is GM sadly and it’s cultivation heavily dependent on chemicals. Lucky you can get ethically produced oil.

      Like

  12. Debi @ My Kitchen Witch
    September 17, 2015

    Nice! I’ve not cooked with mustard oil and your description of the cold pressing makes it sound very desirable. I wonder if I can source it? Worth trying.

    Like

  13. polianthus
    September 17, 2015

    This looks amazing, simple yet sophisticated – the kind of salad that brightens winter evenings, and while it is only just starting out autumn here the sky is overcast and miserable and so your recipe is all the more welcome!

    Like

    • ladyredspecs
      September 17, 2015

      Thanks Poli, it’s a terrific salad for cooler weather, wonderful textural contrasts

      Liked by 1 person

      • polianthus
        September 17, 2015

        Yes I gathered, looks great, sounds great, I wish I could send someone to the kitchen to make it for me!

        Like

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