Description
A refreshing Maharashtrian cucumber salad with green mango, coconut, and roasted peanuts, perfect with Indian meals.
Ingredients
Units
Scale
- 4 mini Persian cucumbers, grated (about 1 cup)
- 1/2 medium green (raw) mango, grated (about 1/2 cup) (see FAQs & Notes + Variations)
- 1/4 cup fresh grated coconut (or frozen, thawed)
- 2 tablespoons roasted unsalted peanuts, coarsely crushed or chopped
- 1 Thai or bird's eye green chili, thinly sliced (see FAQs & Notes)
- 3 to 4 sprigs cilantro (coriander leaves), finely chopped (see Variations))
- Salt, to taste
- Pinch of sugar (see FAQs & Notes)
Instructions
- Place the grated cucumbers and green mango in a bowl. If the cucumber releases excess moisture, gently squeeze it out before combining with the remaining ingredients.
- Add the grated coconut, crushed peanuts, green chili (if using), chopped cilantro, salt, and sugar.
- Toss everything together until well combined.
- Taste and adjust the salt, sweetness, or green mango as needed.
- Serve immediately for the freshest flavor and crunch.