CUCUMBER AND COCONUT SALAD
Soaking the onions in this Cucumber and Coconut Salad makes for a milder flavor. This salad is refreshing, light, and delicious.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Place onion in a bowl of ice water. Let onion stand 10 minutes, then drain.
- Thinly slice cucumbers lengthwise with a handheld slicer or peeler and place in a large bowl. Add onion and coconut and gently toss to combine. Add coconut water, lime juice, sugar, and 1 1/2 teaspoons salt and gently toss again to combine. Refrigerate until chilled, at least 30 minutes and up to 4 hours. Before serving, season with salt and sugar.
CHOPPED CUCUMBER AND PEANUT SALAD
Serve this cooling cucumber peanut salad with our Shrimp in Coconut Curry.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Cut cucumbers into 1/2-inch dice, and place in a medium bowl. Add peanuts, mint, lime juice, oil, salt, and crushed red-pepper flakes, and stir to combine.
- Set aside for 30 minutes to let flavors meld before serving.
CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH
This is a really nice fresh salad/relish and is very simple to make. It goes especially well with Fragrant Green Chicken Curry.
Provided by Jamie Oliver
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.
CUCUMBER SALAD WITH FRESH COCONUT
Steps:
- Heat the oil in a small skillet over medium-high heat. Add the mustard seeds and fry until they begin to pop, about 1 minute. Add to a small bowl along with the honey, ginger and lime juice, and whisk well. Set aside.
- Put the cucumbers, red onions, green onions, cashews, chile and coconut onto a platter. Pour over the dressing and garnish with more coconut.
CUCUMBER SALAD WITH FRESHLY GRATED COCONUT
Steps:
- When ready to serve salad, combine all of the ingredients in a bowl. Spoon onto individual plates, garnish with the cilantro leaves and serve. This tastes great with a dollop of strained yogurt.
COCONUT CHICKEN WITH CUCUMBER SALAD
Impress your friends and family with this light Asian-style chicken dish
Provided by Mary Cadogan
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
- Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.
Nutrition Facts : Calories 294 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
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