East African Cucumber and Mango Salad
- Yield: Serves 4 to 6 1x
- Category: Salads
- Cuisine: East African
Ingredients
Units
Scale
- 1 English cucumber, sliced into 1/8 – 1/4-inch rounds
- 1/4 small red onion, thinly sliced
- 1 garlic clove minced
- 1-inch piece fresh ginger, grated or minced
- 1 teaspoon Kosher salt
- 1 fresh mango, sliced thinly
- 1 cup halved cherry or grape tomatoes
- 1 fresh green or red jalapeno, seeded and minced (you can use 1/2 for less heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 cup chopped dry roasted peanuts (plus a little extra for topping)
- Chopped fresh cilantro, to taste
- The juice of 1/2 lime
- 2 tablespoons peanut oil (or something similar)
Instructions
- Toss together the cucumber, onion, garlic, ginger, and salt in a colander and set it in your sink to drain for about 15 minutes (the salt will pull excess moisture out of the veggies).
- Meanwhile, in a large bowl, combine the mango, tomatoes, chile, cumin, cinnamon, ½ cup peanuts, cilantro to taste (I use about ⅓ cup chopped), the lime juice, and the oil. Toss gently to combine.
- Add the drained cucumber/onion mixture and gently toss to combine once more. Taste and adjust anything to your liking (more salt, some fresh pepper, a little more cilantro, peanuts, etc.). I like to transfer the salad to a platter and top with extra peanuts, cilantro, and cut limes for squeezing over. Â