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Recipe courtesy of Bal Arneson

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Total:: 16 min
Prep:: 15 min
Cook:: 1 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

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.

My Private Notes

Name: Cucumber Salad with Fresh Coconut
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H1M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 4 servings
Ingredients: 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