Printable Area
Cucumber Salad with Fresh Coconut
Recipe courtesy Bal Arneson
- Total Time:
- 16 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 1 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1 tablespoon grapeseed oil
- 1/2 teaspoon brown mustard seeds
- 1 tablespoon honey
- 1/2 teaspoon minced ginger
- Juice of 1 lime
- 1 cucumber, washed and cut into thin slices
- 1/4 cup red onion, thinly sliced
- 1 green onion, chopped
- 1/4 cup cashews, roughly chopped
- 1 small red chile, seeds removed and minced
- 1/4 cup grated fresh coconut, plus more for garnish
- A pinch of salt
Directions
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.
© Recipe courtesy Bal Arneson