Cucumber and Peanut Salad |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 8 |
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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. Ingredients:
2 large cucumbers, peeled, seeds removed and chopped |
1 teaspoon garlic powder |
1 teaspoon salt |
2 -3 cups plain yogurt |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
1/4 teaspoon ground cayenne pepper |
2 teaspoons chopped fresh dill |
1/4 teaspoon paprika |
Directions:
1. Combine cucumbers, 1 tsp salt and garlic powder tossing well to mix cucumbers and seasonings.
2. Chill for 2 hours covered.
3. Remove from refrigerator and pour into colander draining excess liquid.
4. Blot as dry as possible with paper towels to absorb excess liquid.
5. Mix yogurt, 1 tsp salt, cumin, black pepper, cayenne pepper, and dill.
6. Pour yogurt mixture over cucumbers and toss well.
7. Cover and and chill for several hours.
8. Prior to serving add paprika, mixing well.
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