Recipe courtesy of Bal Arneson

Cucumber Salad with Fresh Coconut

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  • Level: Easy
  • Total: 16 min
  • Prep: 15 min
  • Cook: 1 min
  • Yield: 4 servings
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1 tablespoon grapeseed oil

1/2 teaspoon brown mustard seeds

1 tablespoon honey

1/2 teaspoon minced ginger

Juice of 1 lime

1 cucumber, washed and cut into thin slices

1/4 cup red onion, thinly sliced

1 green onion, chopped

1/4 cup cashews, roughly chopped

1 small red chile, seeds removed and minced

1/4 cup grated fresh coconut, plus more for garnish

A pinch of salt


  1. 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.
  2. Put the cucumbers, red onions, green onions, cashews, chile and coconut onto a platter. Pour over the dressing and garnish with more coconut.