Cucumber Salad With Freshly Grated Coconut Food

CUCUMBER AND COCONUT SALAD

Cucumber and Coconut Salad image

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

Time 40m

Number Of Ingredients 7

Ingredients

1/2 small red onion, thinly sliced lengthwise (about 1/2 cup)
4 Persian cucumbers or 1 English cucumber, cut into thirds crosswise (about 3/4 pound)
1 cup unsweetened large-flaked coconut
2 tablespoons coconut water
1 tablespoon fresh lime juice (from 1 lime)
2 teaspoons sugar, plus more for seasoning
Coarse salt

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.

CUCUMBER SALAD WITH FRESH COCONUT

Cucumber Salad with Fresh Coconut image

Provided by Food Network

Categories appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 12

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

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.

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