Radish Cucumber Salad with Spicy Peanuts
How to make a healthy Vegan Cucumber Salad. Our easy Mexican radish salad features spicy candied chipotle peanuts and a juicy lime dressing.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: Mexican
Keyword: Mexican Radish Salad, Vegan Cucumber Salad
Servings: 4
Calories: 291kcal
Chipotle Peanuts
- 1 Chipotle Chile
- 2/3 cup Peanuts
- Pinch Cayenne Pepper
- 4.5 tsp Maple Syrup
- 1/4 tsp Kosher Salt
- 2 tsp Lime Zest
- 1.5 tsp Lime Juice
- 1.5 tsp Olive Oil
Radish Cucumber Salad
- 300 g English Cucumber thinly sliced on a mandoline
- 300 g Daikon thinly sliced on a mandoline
- 50 g Radishes thinly sliced on a mandoline
- 1 cup Cilantro
- 1 Garlic Clove crushed
- 1 tbsp Jalapeno Pepper chopped
- 1 tsp Cumin Seeds toasted and crushed in a mortar pestle
- 1 tsp Lime Zest
- 3 tbsp Lime Juice
- 2 tbsp Olive Oil
- Kosher Salt and Pepper to taste
Chipotle Peanuts
Line a baking sheet with parchment paper. Blitz the chile in a spice grinder until you have a fine powder, or finely crush in a mortar and pestle. Measure out 1/2 tsp and place in a small saute pan along with peanuts, cayenne, maple syrup, salt, lime zest, lime juice, and olive oil. Place the pan on medium-high heat and cook, stirring often, for about 7 minutes, or until the peanuts are sticky and well coated. Transfer to the prepared baking sheet and let cool. Break apart into bite-sized pieces and set aside.
Put the cucumber, daikon, radishes, and cilantro into a large bowl. In a small bowl, combine the garlic, jalapeno, cumin seeds, lime zest, lime juice, olive oil and 1 1/4 tsp kosher salt and freshly ground pepper. Whisk well and pour the mixture over the vegetables. Transfer to a large serving platter and top with half the peanuts, serving the rest in a bowl on the side.
Calories: 291kcal | Carbohydrates: 19.2g | Protein: 9g | Fat: 22.8g | Saturated Fat: 3.2g | Sodium: 178mg | Potassium: 614mg | Fiber: 4.8g | Sugar: 9.2g | Calcium: 58mg | Iron: 2mg