Spicy Indian Cucumber Salad

1 daikon radish
sliced thin
2 English seedless cucumber
sliced into 1/2-inch chunks
2 Tbsp jalapeno
finely chopped
1 tsp red pepper flakes
1 cup roasted unsalted peanuts
finely chopped or pulsed in a food processor
4 Tbsp fresh lime or lemon juice (or a mixture of both)
4 tsp sugar
1/2 cup unsweetened shredded coconut
1 tsp brown mustard seeds
1 tsp cumin seeds
4 Tbsp olive oil
Chopped fresh cilantro or mint
Thinly slice the daikon radish and soak it in ice water for 20 min, then drain.
Soak the sliced cucumber in lime juice and salt.
Put the cucumber, daikon radish, jalapeno, red pepper flakes, ½ cup of the peanuts, ¼ cup of the coconut shreds, lime juice, sugar and 1 teaspoon salt in a large bowl. Toss gently.
Heat the oil in a small skillet over medium-high heat. Add the mustard seeds. When they start to sizzle and pop, stir in the cumin and remaining ¼ cup of coconut shreds. Turn off the heat.
Pour the mustard seed mixture over the cucumbers and toss everything together (it will sizzle).
Taste to make sure the salad has a good balance of salty-sweet-hot adding more salt, sugar, chili or citrus to taste.
To serve
Serve in bowls sprinkled with the remaining peanuts and cilantro or mint