Cucumber And Coconut Salad Recipes

MANGO COCONUT CUCUMBER SALAD

Mango Coconut Cucumber Salad image

This recipe if from the Moosewood Restaurant Cookbook. They say "Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine."

Provided by mielhollinger

Categories Sauces

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 cucumber, peeled, seeded and diced
1/2 teaspoon minced fresh chili pepper
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
2 teaspoons brown sugar
2 tablespoons unsweetened dried shredded coconut
1 mango, peeled and diced
1 small red bell pepper, minced

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.

CUCUMBER SALAD WITH FRESHLY GRATED COCONUT

Cucumber Salad with Freshly Grated Coconut image

Provided by Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 cucumbers, peeled, seeded and diced
3 tomatoes, cored, seeded and diced
2 carrots, peeled and grated
1 to 2 serrano chiles, finely chopped, seeds optional
2/3 cup freshly grated coconut
1/2 cup finely chopped lightly toasted peanuts
1/2 to 1 teaspoon sugar
1 to 2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Cilantro leaves, for garnish

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.

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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