Salads
Salade de Concombre et Arachide (Cucumber Peanut Salad)
Ingredients
- - 2 cucumbers, thinly sliced
- - 60 g (1/4 cup) natural peanut butter
- - 2 tbsp lime juice
- - 1 tbsp water
- - 1 garlic clove, minced
- - 1/2 tsp salt
- - 2 tbsp crushed roasted peanuts, for garnish
Method
- Arrange the thinly sliced cucumber in a serving bowl.
- In a small bowl, whisk together the peanut butter, lime juice, water, garlic and salt until smooth and pourable.
- Drizzle the peanut dressing over the cucumber slices.
- Toss gently to coat evenly.
- Garnish with crushed roasted peanuts and serve immediately.
Introduction: This crunchy, nutty salad reflects the deep importance of groundnuts (peanuts) in Central African cuisine, pairing crisp cucumber with a light peanut dressing for a simple side that balances heavier main courses.
Cultural Background: This crunchy, nutty salad reflects the deep importance of groundnuts (peanuts) in Central African cuisine, pairing crisp cucumber with a light peanut dressing for a simple side that balances heavier main courses.
Tips: Thin the peanut dressing gradually with water until it reaches a pourable, silky consistency.
Variations: Add shredded carrot or thinly sliced red cabbage for extra colour and crunch. Naturally vegan as written.
Storage: Best served fresh; the dressing can be made ahead and refrigerated for up to 3 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 160 kcal, 6g protein, 8g carbohydrate, 12g fat, 2g fibre.
FAQs:
Q: Can I make the dressing nut-free?
A: Sunflower seed butter can be substituted for peanut butter, though this changes the traditional flavour.
Q: Should the cucumber be peeled?
A: Peeling is optional; leaving the skin on adds colour and extra fibre.