Chopped salad with peanuts
An average of 4.9 out of 5 stars from 11 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1–2
This no-cook salad brings sweet, sour and heat flavours. It's a lovely lunch for one or a side dish to go with rice and curry for two.
By Anjum Anand
Ingredients
For the salad
- tomato: 1 tomato, finely chopped
- cucumber: 4 tbsp finely chopped cucumber
- chilli: 1 green chilli, finely chopped
- onion: 2 tbsp finely chopped onion
- coriander: handful coriander leaves and stalks, chopped
- peanuts: 2 tbsp salted peanuts, roughly chopped
- coconut: 1 heaped tbsp desiccated coconut
- ginger: ¼ tsp grated ginger
- salt: salt, to taste
For the spice mixture
- vegetable oil: 1 tsp vegetable oil
- mustard seeds: ¼ tsp black mustard seeds
- curry leaves: few curry leaves
- lemon juice: 1 tbsp lemon juice, or to taste
Method
To make the salad, mix together all the ingredients in a bowl.
To make the spice mixture, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir.
To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary.
