Cucumber and Peanut Salad

"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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Ready In:
5hrs
Ingredients:
10
Serves:
8
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ingredients

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directions

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

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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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