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Cucumber Salad for Satay

Amy Albert

Yield: Yields 2 cups.

Servings: four.



  • 2 medium-small cucumbers, peeled, seeded, and thinly sliced (to yield 2 cups) 
  • 2 medium shallots, thinly sliced (to yield 1/4 cup)
  • 6 to 8 fresh bird chiles or 4 to 6 fresh serrano chiles, cored, seeded, and minced (more for a spicier relish) 
  • 3 tablespoons granulated suger
  • 1/2 teaspoon kosher salt
  • Juice of 2 limes (to yield a scant 1/2 cup)
  • 2/3 cup coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped unsalted dry-roasted peanuts

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 250
  • Carbohydrates (g): 19
  • Fiber (g): 2
  • Protein (g): 3


  • In a bowl, combine all the ingredients except the peanuts. Toss gently and let sit for 15 minutes. Transfer to a serving bowl, shower with the chopped peanuts, and serve.


Rate or Review

Reviews (1 review)

  • pkendric | 09/26/2009

    This is a great summer salad with nice texture contrast. I tend to follow the recipe except for the peppers, which I frequently substitute with jalapenos or whatever is ripe in the garden.

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