Recipe courtesy of Bal Arneson
Save Recipe Print
Total:
16 min
Prep:
15 min
Cook:
1 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a small skillet over medium-high heat. Add the mustard seeds and fry until they begin to pop, about 1 minute. Add to a small bowl along with the honey, ginger and lime juice, and whisk well. Set aside.

Put the cucumbers, red onions, green onions, cashews, chile and coconut onto a platter. Pour over the dressing and garnish with more coconut.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Fall Salad

Recipe courtesy of Tyler Florence

Broccoli Salad

Recipe courtesy of The Neelys

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Roasted Tomato Caprese Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.