Cucumber Salad With Freshly Grated Coconut Recipes

REFRESHING CUCUMBER SALAD

Refreshing Cucumber Salad image

This is a quick and easy throw-together salad that is super tangy and creamy and a way to use up some of your fresh garden veggies. Very refreshing! Increase or decrease amount of vinegar and mayonnaise to your liking.

Provided by ShawnaRae

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

Ingredients

2 small cucumbers, thinly sliced
½ small red onion, thinly sliced
1 large tomato, halved and sliced
3 tablespoons mayonnaise
1 tablespoon white vinegar
¼ teaspoon salt
½ teaspoon ground black pepper

Steps:

In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 6 g, Cholesterol 3.9 mg, Fat 8.4 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 208.5 mg, Sugar 3 g

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.

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

Categories Food & Cooking Salad Recipes

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.

GRATED FRESH COCONUT

Grated Fresh Coconut image

This recipe can be prepared in 45 minutes or less.

Yield Makes about 4 cups

Number Of Ingredients 1

Ingredients

1 large coconut without any cracks and containing liquid

Steps:

Pierce the softest eye of the coconut with an ice pick or a skewer, drain the liquid, and reserve it for another use. Bake the coconut in a preheated 400°F. oven for 15 minutes, break it with a hammer, and remove the flesh from the shell, levering it out carefully with the point of a strong knife. Peel off the brown membrane with a vegetable peeler and cut the coconut meat into small pieces. In a blender or food processor grind the coconut meat in batches, transferring it to a bowl as it is ground, or grate it on the fine side of a grater.

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