Cucumber Salad With Peanuts Coconut and Lime
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons unsweetened flaked coconut
- 1⁄4 cup boiling water
- 1 English cucumber, cut into 1/4 inch cubes
- 1⁄2 cup unsalted dry roasted peanuts, chopped
- 2 tablespoons lime juice
- 1 teaspoon Asian chili sauce
- 1⁄2 teaspoon sea salt
- 1 tablespoon vegetable oil
- 1⁄4 teaspoon black sesame seed
directions
- In a small bowl combine the coconut and the boiling water. Let sit until cool. Then drain the water from the coconut.
- In a large bowl, combine the cucumber, peanuts, chili sauce and sesame seeds. Add the coconut and mix well.
- In a cup, mix the lime juice vegetable oil and salt. Pour over the cucumber mixture and serve.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.