Cucumber and Coconut Salad

This salad is full of fresh sliced vegetables such as cucumber, red onion, and coconut, with a little bit of spiciness to turn up the heat. It’s an easy salad to make.

Cucumber and Coconut Salad
  • 1 tablespoon grapeseed oil (see notes)
  • ½ teaspoon brown mustard seeds
  • juice of 1 lime
  • 1 tablespoon honey
  • ½ teaspoon fresh ginger, minced
  • 1 telegraph cucumber, washed and chopped into thin slices
  • ¼ cup red onion, thinly sliced
  • 1 spring onion, chopped
  • ¼ cup cashews, roughly chopped
  • 1 red chilli, de-seeded and finely sliced
  • ¼ - ½ cup grated fresh coconut
  • pinch salt, or to taste
  1. Heat oil in a small skillet over medium-high heat, add brown mustard seeds and fry until they begin to pop, about 1 minute. Add to a small bowl along with lime juice, honey and ginger and whisk well. Set aside.
  2. Put cucumbers, red onion, spring onion, cashews, chilli and coconut onto a platter. Pour over the dressing and garnish with fresh coconut.
Its subtle flavour and delicate aroma make grapeseed oil a great choice for salad dressings. Canola oil is a suitable substitute.

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