Peanut and cucumber salad

Cooking Salads Peanut and cucumber salad

Take your tastebuds on a Balinese holiday full of exotic flavours and heady aromas.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Heat oil in a saucepan over medium-high heat. Add peanuts. Cook for 2 to 3 minutes or until golden. Using a slotted spoon, transfer peanuts to a plate lined with paper towel. Cool. Roughly chop.
  2. Place cucumber, eschalot and chillies in a bowl. Top with vinegar and sugar. Season with salt and pepper. Toss to combine. Top with peanuts. Serve.

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1/2 cup peanut oil
1/2 cup unsalted roasted peanuts
2 telegraph cucumbers, halved lengthways, sliced
4 eschalots, peeled, thinly sliced lengthways
5 red bird's eye chillies
1/2 cup rice wine vinegar
2 tbsp white sugar

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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