Salads
Coconut and Cucumber Salad
Ingredients
- - 2 cucumbers, thinly sliced
- - 1/2 small red onion, thinly sliced
- - 60g (1/2 cup) freshly grated coconut
- - 2 tbsp lime juice
- - 1 tsp sugar
- - Salt, to taste
Method
- Combine the cucumber and red onion in a mixing bowl.
- Whisk the lime juice, sugar and salt together in a small bowl until the sugar dissolves.
- Pour the dressing over the cucumber and onion and toss well.
- Fold through the grated coconut just before serving.
- Serve chilled alongside the main dishes.
Introduction: A refreshing, simply dressed salad served alongside richer dishes such as rukau or umukai, balancing heavier coconut-cream mains with something crisp and cool.
Cultural Background: A refreshing, simply dressed salad served alongside richer dishes such as rukau or umukai, balancing heavier coconut-cream mains with something crisp and cool.
Tips: Add the coconut just before serving so it stays fresh and doesn't soften in the dressing.
Variations: A few torn mint leaves can be added for extra freshness. Naturally vegan.
Storage: Best eaten fresh; can be refrigerated for a few hours.
Reheating: Served cold; not reheated.
Nutrition: Approx. 90 kcal per serving, 5g fat, 9g carbohydrate, 2g protein.
FAQs
Q: Can I use desiccated coconut?
A: Fresh grated coconut is preferred, but unsweetened desiccated coconut can be used in a pinch, soaked briefly in water first.