Salads
Cucumber, Tomato and Coconut Salad
Ingredients
- 2 cucumbers, sliced
- 2 tomatoes, cut into wedges
- 1/2 small onion, thinly sliced
- 2 tbsp coconut cream
- 1 tbsp lime juice
- 1/4 tsp sea salt
Method
- Slice cucumbers and cut tomatoes into wedges; place in a mixing bowl with the sliced onion.
- Whisk coconut cream, lime juice and salt together in a small bowl.
- Pour dressing over the vegetables and toss gently.
- Chill for 10 minutes before serving.
Introduction: With few vegetables able to grow on Kiribati's coral atolls, cucumber and tomato — both introduced crops grown in small home plots — are treated as a treat when combined into a simple, refreshing salad, often served alongside grilled fish.
Cultural Background: With few vegetables able to grow on Kiribati's coral atolls, cucumber and tomato — both introduced crops grown in small home plots — are treated as a treat when combined into a simple, refreshing salad, often served alongside grilled fish.
Tips: Salt the cucumber slices lightly and drain excess liquid for 5 minutes before dressing to prevent a watery salad.
Variations: Add flaked cooked fish for a heartier version, or a pinch of chilli for extra heat.
Storage: Best eaten fresh; refrigerate leftovers up to 1 day, though vegetables will soften.
Reheating: Not applicable — served cold.
FAQs:
Q: Can this salad be made without coconut cream?
A: A simple lime and salt dressing works, though coconut cream is traditional.
Q: What does this pair well with?
A: It is commonly served alongside grilled or fried fish.
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