Cucumber Salad With Peanuts Coconut and Lime

Be the first to review
READY IN: 20mins
Recipe by Chef Regina V. Smith

This is a recipe by Karen Barnaby, one of my favourite Canadian Chefs. Karen is the Executive Chef at the Fish House in Vancouver's Stanley Park. I admire Ms. Barnaby's easy style and her flavour combinations. This recipe is simple to make but packs a big WOW. Serve it as part of a Thai or Indian dinner, or as a simple side for grilled chicken, shrimp or fish.

Ingredients Nutrition


  1. In a small bowl combine the coconut and the boiling water. Let sit until cool. Then drain the water from the coconut.
  2. In a large bowl, combine the cucumber, peanuts, chili sauce and sesame seeds. Add the coconut and mix well.
  3. In a cup, mix the lime juice vegetable oil and salt. Pour over the cucumber mixture and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a