Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cucumber Salad with Freshly Grated Coconut

Name: Cucumber Salad with Freshly Grated Coconut
Prep time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 4 cucumbers, peeled, seeded and diced; 3 tomatoes, cored, seeded and diced; 2 carrots, peeled and grated; 1 to 2 serrano chiles, finely chopped, seeds optional; 2/3 cup freshly grated coconut; 1/2 cup finely chopped lightly toasted peanuts; 1/2 to 1 teaspoon sugar; 1 to 2 tablespoons freshly squeezed lemon juice; Salt and freshly ground black pepper to taste; Cilantro leaves, for garnish

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Level: Easy
Total: 40 min

Prep: 40 min

Yield: 6 servings

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Ingredients

4 cucumbers, peeled, seeded and diced

3 tomatoes, cored, seeded and diced

2 carrots, peeled and grated

1 to 2 serrano chiles, finely chopped, seeds optional

2/3 cup freshly grated coconut

1/2 cup finely chopped lightly toasted peanuts

1/2 to 1 teaspoon sugar

1 to 2 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

Cilantro leaves, for garnish

Directions

When ready to serve salad, combine all of the ingredients in a bowl. Spoon onto individual plates, garnish with the cilantro leaves and serve. This tastes great with a dollop of strained yogurt.