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
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29 comments on “Cucumber, Peanut and Coconut Salad”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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What an interesting combination (in the best possible way)!
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It was unusual and surprisingly good Michelle!
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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 🙂
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The flavour is deliciously unique don’t you think. I bet your pickles are scrumptious Beck!
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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 🙂
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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.
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Thanks Margot, it was deliciously different, loads of flavour and a satisfying crunchy texture
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Great super salad, and great pictures 🙂
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Thanks you Mio, glad you like it
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Sandra, this sounds fabulous. You must remind me of it during the cucumber season – oh what the heck, I’ll pin it 🙂
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This look delicious, Sandra! 🙂
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This salad looks sensational-excellent combination of great Asian flavours. Love it.
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We did too, the pungeant mustard seed oil was a delicious point of difference..
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Sounds fab. I love that contrast too. Beautiful bowl as well Mrs R.
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Thanks Cheery, I bought the bowl directly from the maker, couldn’t resist!
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Sounds really amazing!!! Must be delicious!
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Thanks Serena. It was an unusual combo, but really delicious
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Love the flavours! X
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In the UK I would try this (wonderful, thank you!) recipe with the cold-pressed local and preferably organic (no neonicitinoid pesticides) Rapeseed Oil.
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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.
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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.
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Cold-pressed Rapeseed oil in the UK is a very similar (and botanically related) oil. 🙂
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Thanks, Annie!
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The pungeant oil has a unique and distinct flavour, it really made this salad deliciously unique. 😀
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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!
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Thanks Poli, it’s a terrific salad for cooler weather, wonderful textural contrasts
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Yes I gathered, looks great, sounds great, I wish I could send someone to the kitchen to make it for me!
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