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    You are in: Home / Recipes / Cucumber and Peanut Salad Recipe
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    Cucumber and Peanut Salad

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    5 hrs

    0 mins

    Luby Luby Luby's Note:

    This recipe is from a Cincinnatti cookbook "I'll Cook When Pigs Fly". I received this cookbook in the cookbook swap. This salad has a very unusual and unique flavor. You may want to adjust the amount of yogurt depending on your preferences as I find using 3 cups of yogurt makes for a very runny sauce. I also removed the peanuts from the ingredients because I found it didn't add anything to the dish - if you wish you can add 1/2 cup chopped peanuts at the very end.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine cucumbers, 1 tsp salt and garlic powder tossing well to mix cucumbers and seasonings.
    2. 2
      Chill for 2 hours covered.
    3. 3
      Remove from refrigerator and pour into colander draining excess liquid.
    4. 4
      Blot as dry as possible with paper towels to absorb excess liquid.
    5. 5
      Mix yogurt, 1 tsp salt, cumin, black pepper, cayenne pepper, and dill.
    6. 6
      Pour yogurt mixture over cucumbers and toss well.
    7. 7
      Cover and and chill for several hours.
    8. 8
      Prior to serving add paprika, mixing well.

    Ratings & Reviews:

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    Nutritional Facts for Cucumber and Peanut Salad

    Serving Size: 1 (138 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 50.8
     
    Calories from Fat 19
    37%
    Total Fat 2.1 g
    3%
    Saturated Fat 1.3 g
    6%
    Cholesterol 7.9 mg
    2%
    Sodium 611.4 mg
    25%
    Total Carbohydrate 6.0 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 4.2 g
    16%
    Protein 2.7 g
    5%

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