Coconut and Cucumber Salad (Ongraol el Lius me Kiukumer)
The Quirky Foodster Team
Ingredients
- Freshly grated coconut — 80 g (3 oz)
- Cucumber, diced — 1
- Small onion, finely diced — 1
- Chilli, finely chopped — 1
- Lime juice — 2 tbsp
- Salt — to taste
Method
- Combine the grated coconut, diced cucumber and onion in a bowl.
- Add the chopped chilli, lime juice and salt.
- Toss well and serve immediately while fresh.
Introduction: A refreshing salad of fresh coconut and cucumber tossed with lime and chilli, a cooling side dish suited to Palau's warm climate.
Cultural Background: With coconut and simple garden vegetables always at hand, this bright, cooling salad is a common way Palauan households add a fresh element to meals built around richer mains.
Tips: Use freshly grated coconut where possible for the best texture and flavour. Toss just before serving so the cucumber stays crisp.
Variations: Add flaked cooked fish for a heartier version. Adjust chilli to taste for more or less heat.
Storage: Best eaten fresh; store covered in the refrigerator for a few hours only.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Can I use desiccated coconut?
A: Fresh is best, but rehydrated desiccated coconut can work in a pinch.
Q: Is this salad spicy?
A: Mildly, adjustable to taste by controlling the chilli.
- Freshly grated coconut — 80 g (3 oz)
- Cucumber, diced — 1
- Small onion, finely diced — 1
- Chilli, finely chopped — 1
- Lime juice — 2 tbsp
- Salt — to taste
Please log in to leave a comment.