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Ingredients:
- (2) cucumbers, peeled
- 1/4 cup (4 g) cilantro, chopped
- 2 tablespoons (2 tablespoons) Spanish peanuts, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon (0.5 teaspoon) sugar, Optional
- 1 tablespoon (1 tablespoon) oil
- 1/4 teaspoon (0.25 teaspoon) black mustard seeds, or sub cumin seeds
- 1/2 teaspoon (0.5 teaspoon) turmeric
- 1 (1) Lemon, juiced
Method:
- Chop up the cucumbers, cilantro, and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
- Place into a bowl and season with salt and sugar.
- In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.
- Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
- Add in the turmeric and stir quickly.
- Pour this hot, flavored oil over the cucumbers and mix well.
- Squeeze lemon juice and mix once again and serve.
