Strange dish. Don't use butter-- sub olive or other oil. When you mix the buttery cumin and chili pepper in with the cool cuc's the butter turns solid again and resists any sort of even distribution clumping in an unhelpful way. My in-laws and man liked this a lot better than I did. I wouldn't make it again but they snapped it up so maybe it's one of those love it or hate it recipes.
Cool and sweet with a mild chili kick and the cumin adds the twist that makes this recipe different from the scads of blah cucumber salad recipes out there. I'm definitely adding this one to my repertoire.
This is a wonderful summer salad and is great with Indian food. I added very small amounts of red orange and yellow bell peppers for a little more color. My husband doesn't like things too hot so I took the seeds out of the chili before cutting it up and putting it in the salad.
I really cannot praise this highly enough. An unexpected lovely flavor fest. Used 1/4 tsp. cayenne pepper to sub for the chili pepper and added it to butter with the cumin. Left out the sugar by accident will not add it in the future as the salad was delightful - guests loved it too! Thank you for a terrific post!
We really like this salad. I use olive oil and have used a variety of nuts. The longer it sits before you eat it the spicier it gets!
Very nice I used a seedless cucumber and added a bit more nuts. Thanks Radhika!
I used 2 small Japanese cucumbers and 3 tablespoons of chopped almonds when I made this. It came out a little nut -heavy and I think next time I'll use 3 J-cukes (about 1.5 large cukes) without increasing the nut amount.
I thought this was awesome! I am a huge fan of cucumbers and peanuts so this hit the spot. The only problem I has was with the chili...I didn't know what kind to buy or what to look for with a chili so I didn't add it. It was still really tasty and healthy.
