Cucumber And Coconut Salad Food

CUCUMBER AND COCONUT SALAD

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.

ASIAN CUCUMBER AND PEANUT SALAD

Steps:

• Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
• Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

ASIAN CUCUMBER THAI SALAD

Steps:

• Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
• Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

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.

THAI SWEET-AND-SOUR CUCUMBER SALAD

Steps:

• In a small saucepan, combine vinegar, water, sugar, and salt and boil gently over medium heat. Stir occasionally to dissolve the sugar and salt. After about 2 minutes, when the syrup is clear and slightly thickened, remove from heat and cool to room temperature.
• Peel the cucumber and slice lengthwise in quarters. (You can remove the seeds if you want to.) Slice these strips into 1/4 inch thick triangles.
• In a bowl, combine the cucumbers, cooled vinegar mixture, onion, and cilantro and mix well.
• Use a slotted spoon to serve into individual dishes. Sprinkle servings with the chopped peanuts and cilantro leaves.

MANGO COCONUT CUCUMBER SALAD

Steps:

• In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper.
• Toss well.
• Cover and chill for 20 minutes and serve cold.
• Just before serving, top with cilantro or spearmint.

COCONUT CHICKEN WITH CUCUMBER SALAD

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.