Cucumber Salad 1

Ingredients:

1 English cucumber or 2-3 pickling cucumbers (or use any cucumber with tender seeds)
Unsalted roasted peanuts ground coarsely or chopped finely - 4 Tbs
1 Jalapeno pepper or 2-3 chillies (like Fingerhot peppers) chopped into 1/4" pieces
handful fresh coriander leaves (cilantro leaves) finely chopped
1 tsp ghee for tempering (ghee is clarified cooked butter)
1/4 tsp cumin seeds
1/2 tsp sugar (to taste)
2 tsp lemon juice
salt to taste

Recipe:

Wash and peel cucumbers. Chop them coarsely or grate them coarsely.
Squeeze out water (you could drink the water or apply it to your face as a mask).
Add chopped peanuts.
Add chopped fresh cilantro.
Heat ghee for ghee tempering .
Add chilies to ghee tempering and add to grated cucumbers and mix well.
Because of ghee tempering less water is released from grated veggies.
Add salt, sugar, lemon juice to your taste (just before you serve it)
Mix well and serve right away as a side dish (salads should be crisp to taste).

Notes:

You could substitute cucumbers with
1) finely grated carrots
2) tomatoes
3) 4 med. tomatoes + 1 small onion
4) radishes
5) cabbage - chopped finely
6) cauliflower - chopped finely
7) iceberg lettuce (half head) and spring onions (4-6 stalks)
8) mix two or many from - cucumbers, tomatoes, radishes, carrots, onions, iceberg lettuce, spring onions, cauliflower, cabbage, sprouted mung beans, split mung beans (soak dal for 2 hours and remove all the water).  
9) Substitute peanut powder with sprouted mung beans or soaked mung bean dal (use hing powder as antigas in tempering). 
10) If you cannot eat ghee, use oil instead of ghee.  
9) I also serve these salads with sandwiches instead of potato chips or french fries.