I immediately salivated when I just got a fresh cucumber from the market! Well, it's getting a bit difficult to find cucumbers in my area because it's the dry season.
In fact, I just failed to grow cucumbers because the weather here can reach up to 38 degrees Celsius. So it was such a treat to get a super fresh cucumber!
I can already imagine the incredible crunchiness of a baby cucumber! I deliberately chose the baby variety because it has a crunchier texture than the larger, more common cucumbers.
I'm going to make a simple cucumber salad, but the taste is definitely worth it, especially during this heatwave. You can add other ingredients to your liking.
I added roasted peanuts topping. You can use almonds or other nuts, or even go without if you have a nut allergy.
The Ingredients
- 200 grams of baby cucumber
- 100 grams of carrots
- 50 grams of roasted peanuts
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of coconut or olive oil
- 2 teaspoons of palm sugar
- 1 teaspoon of salt
- Onions or shallots, according to your taste.
- (optional) chili or chili powder
Cooking Instructions
I roasted the peanuts in a pan. Without oil, just briefly, and kept an eye on them so their skins didn't burn, which would be bitter if they did.
Then I crushed them, not too finely for the salad topping.
Of course, this was the next fun part. Slicing the cucumbers and carrots, then arranging them in a serving dish!
Cucumbers and carrots have an interesting shape when sliced. Especially when arranged.
Even though they would fall apart in your mouth and stomach, I arranged the ingredients in a serving dish. It's like honoring the ingredients 😊❤️
Arrange the cucumber slices in a bowl first. They look beautiful. Love ❤️😍
Then, add the carrot slices. And the various seasonings. Just stir them all together until evenly combined.
Add the roasted peanut topping after the cucumber and carrots are mixed with the seasoning. We can refrigerate them first for at least an hour.
Or, we can serve them immediately, and store the sides in the refrigerator. Because this dish really isn't finished in one sitting.
The Results
Whoa! Cucumber and carrot salad topped with roasted peanuts! My fingers kept scooping out the carrot slices one by one in this bowl while I took pictures, hehe. I can't hold back anymore 😝
I didn't expect this salad to be so much with 200 grams of baby cucumbers! So I'm keeping the rest in the fridge for tomorrow, which will still be a hot day in the dry season!
What's your favorite food on a hot day? I hope you find a comfortable place 😊
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009