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Cucumber and radish kachumber
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Refreshing cucumber salad pairs perfectly with spicy curries, offering a fresh and crisp contrast. Personalize with your favorite raw veggies.
Ingredients:
  • 2 Lebanese cucumbers, peeled, halved, seeded, sliced widthwise
  • 1 bunch small red radishes, trimmed, quartered
  • 36.80 gm vegetable oil
  • 1/2 tsp brown mustard seeds
  • 1/2 tsp nigella seeds (optional, see note)
  • 1/2 tsp cumin seeds
  • 1 green chilli, halved lengthwise and widthwise
  • 42.00 gm lime juice
  • 75g raw cashews, roasted
  • 62.50 ml coriander leaves
Instructions:
  • In a bowl, toss together cucumbers and radishes. Heat vegetable oil in a small frying pan over medium heat. Add mustard, nigella, and cumin seeds, cook until seeds begin to pop, about 1 minute. Stir in chili and cook for 30 seconds. Remove from heat and pour the seed mixture over the cucumber and radishes. Add remaining ingredients, season with salt to taste, and toss well to combine.

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