Thursday, September 13, 2012

Thai Inspired Cucumber Peanut Salad

This concoction was inspired by a recipe in Sanjeev Kapoor's How to Cook Indianwhich was featured by Heidi Swenson on  Must give credit where credit is due.  My contribution was to take it in a Thai direction by changing the dressing, axing the coriander, adding a whole bunch of Thai Basil, and serving it up next to some jasmine rice.  I also played with the ingredient ratios.

I had the privilege of serving this recently at a, how shall I say it, stimulating Burlesque Workshop led by BonBon Bombay, and The Lady Josephine.   We made pasties.  My life will never be the same.  I also got to serve this to a young friend on her 21st birthday yesterday.  Warms me heart.  While both occasions were lovely, neither was particularly conducive to food photography, so please forgive my poorly lit "money shot." 

The not-so-money money shot
Food Photography 101:  no overhead lights or flash.  I promise to provide nicer photos the next time I make this, which will surely be soon. 


7 or 8 small cucumbers
1 cup raw, unsalted peanuts
2 cups large flake coconut, unsweetened
1 cup fresh Thai Basil leaves 

Chili Lime Dressing

1 tsp cumin seeds
1 tsp mustard seeds
1 whole chili
1 Tbsp coconut oil
1 Tbsp rice vinegar
2 Tbsp lime juice
2 Tbsp soy sauce / tamari
2 Tbsp agave / honey
  • Start by preparing the dressing.  Toast the seeds in a dry pan over medium heat until they become fragrant and start to pop.  Transfer them, along with the rest of the ingredients, to a food processor and process until smooth.  The Magic Bullet is perfect for this.  Set aside to allow the flavours to meld.
  • In the same dry skillet toast the peanuts until fragrant and browning, toast the coconut until fragrant, deep brown, and crispy.
  • To prepare the cucumbers peel about half of the skin off, cut into spears (quarters) and scrape out the seeds with a paring knife.  Then chop into small bits.
  • When you're ready to serve, toss all ingredients together with the dressing, turn out onto a platter, and serve alongside a whole grain - jasmine or sticky rice pair wonderfully with this.
Enjoy!  And by the way, if you're in Montreal, this month is the Montreal Burlesque Festival.  Throw on some fishnets, stitch some tassels onto your favourite undies, and check it out!  It is certain to be memorable.


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  2. Thanks for the comment Jewel! Much appreciated : )

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