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.

Hearty thanks to Alka at Sindi Rasoi for shooting the photograph for me! She is a delightful photographer and her information is here:

Facebook page: Sindhirasoi
Twitter : Sindhirasoi

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  1. Hi Monica! I have all these ingredients in my kitchen, and this looks like it will be my lunch today or tomorrow! Love those “no cook” meals! The photo is gorgeous, too.

  2. Everything looks so bright and fresh in that photo — sheer summer on a plate!

  3. I added unsweetened dried coconut (did not have any fresh ground). Excellent!

  4. Beautiful! I love the idea of adding fennel too. Thanks for sharing a perfect warm weather dish!

  5. Such a beautiful salad, just perfect for the lazy, hazy days ahead. The yogurt variation sounds particularly good.

  6. I liked it very much, Thanks for sharing such delicious salad.

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