Monica’s Indian Express: Peanut Salad

Prep Time: 10 minutes and 20 minutes to chill

Cook Time: None

2 tablespoons fresh lemon juice

1/4 cup peanuts, roughly chopped

1/4 teaspoon red chili powder or cayenne or paprika

Salt to taste

1 small red onion, peeled and diced

1 small tomato, diced

1 medium cucumber, peeled and diced

A few small red radish, diced

1 small carrot, peeled and diced

In a large salad bowl, add the red onion, tomato, cucumber, radish and carrots. In a separate bowl combine the juice, peanuts and red chili and salt to taste. Pour over the salad and toss well. Chill for about 20 minutes. Serve chilled topped with the cilantro.

Variations: when in season, i add pomegranate arils to the salad. Also play with the ingredients: jicama works well in this salad as well as pineapple to add some sweetness. I dont add pears or apples unless I am serving it immediately or they will brown. Another fav — add a few thinly sliced fennel!

Now, if you are really in the mood, leave out the lemon juice and use a half a cup of yogurt instead. And season it with freshly toasted ground cumin. You will love it. Trust me.