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Spiced Cucumber, Peanut and Coconut Salad

Spiced Cucumber, Peanut and Coconut Salad

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

Food writer Sonali Shah’s quick, refreshing Spiced Cucumber, Peanut and Coconut Salad, known as khamang kakdi, is a side dish from Maharashtra, a coastal state in India. Once you’ve toasted the seeds and chopped the cucumbers, it’s an easy ‘chuck it all in’ jobby. If you’re entertaining and want to speed things up, you can make the spiced oil ahead of time, but only drizzle over the salad when you’re plating up.
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  • 2 tbsp coconut oil or vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp sesame seeds
  • 1 cucumber, chopped into bite-sized pieces
  • 1 handful coriander, chopped
  • 6 pickled green chillies, finely sliced, plus 4tbsp brine
  • 50g unsalted roasted peanuts, chopped
  • 20g toasted coconut flakes


Step 1

Heat the coconut oil in a small frying pan over a low heat until melted, then add the mustard, cumin and sesame seeds. Sizzle for 20 secs or until fragrant; set aside.

Step 2

Arrange the cucumber on a serving dish, season with a little salt, then add the coriander, sliced pickled chillies and 4 tbsp of the brine from the jar.

Step 3

Drizzle with the spiced oil, then scatter over the chopped peanuts and coconut flakes. The salad will keep for 2 days in an airtight container in the fridge (without the coconut flakes, so add just before serving).

Tips or serving suggestions

127cals, 1 veg portion, 11g fat (5g saturated), 4g protein, 3g carbs, 2g sugars, 2g fibre, 0.8g salt

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