Recipe courtesy of Bal Arneson
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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.

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This Whole30-friendly recipe is easy to prepare for a crowd.

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