Cucumber Salad With Fresh Coconut Food

CREAMY VEGAN CUCUMBER SALAD (GERMAN-INSPIRED)

Steps:

• In a medium mixing bowl, add all ingredients except for the dill and cucumber (so onion, garlic, coconut yogurt, salt, pepper, lemon juice, apple cider vinegar, mustard, and maple syrup). Mix the dressing until smooth. NOTE: For less intense onion/garlic flavor, you can soak the onion and garlic in boiling water for 5 minutes, then strain well and add to the mixing bowl.
• Add the dill and sliced cucumber and mix again until cucumber is well coated with dressing.
• Taste and adjust as needed, adding lemon juice or apple cider vinegar for acidity, maple syrup to balance the acidity, dill for herby flavor, or more cucumber for a less saucy dressing.
• Best when fresh. If preparing in advance, store dressing and cucumber separately in the refrigerator for up to 2-3 days. Not freezer friendly.

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.

FRESH CUCUMBER SALAD

Steps:

• Put the cucumbers and honeydew in a fine mesh sieve set over a bowl. Sprinkle with a pinch of salt and allow it to sit for 5 minutes. Press out as much liquid as possible. Toss the cucumber and melon with the yogurt, onion and pepper in a serving bowl. Cover and chill in the refrigerator at least 1 hour or until ready to enjoy.

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 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.

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.