A delicious and crunchy salad with coconut and cashews. Add some cold rice noodles to make this a more filling “meal” salad. This dish is perfect for warm weather and is sure to be a hit at any gathering.
Here are some vegan alternatives for the Scrumptious Crunchy Cucumber and Coconut Salad recipe:
Dressing:
- Replace the fish sauce with extra soy sauce or tamari for a gluten-free option.
- Ensure the soy sauce or tamari you use is vegan.
Salad:
- Use a vegan feta cheese alternative or omit the feta cheese altogether. You could also use marinated tofu or tempeh for a similar texture and added protein.
- Ensure all other ingredients like sriracha and toasted coconut flakes are vegan.
Scrumptious Crunchy Cucumber and Coconut Salad
A delicious and crunchy salad with coconut and cashews.
Ingredients
Dressing:
- 1 tsp fish sauce omit if vegan; add extra soy sauce at the end if necessary, to taste
- 1 tsp soy sauce use tamari if gluten-free
- 1 lime ½ lime juice (reserve the other ½ lime to squeeze the juice on at the end)
- ¼-½ tsp sriracha to taste
- a few tablesoons of water, if needed, to thin it out
Salad:
- 2 reels feta cheese
- ½ cup chopped cucumber
- ½ cup chopped red pepper
- 4 or 5 mint leaves washed and chopped
- ¼ cup cashews toasted and chopped
- ¼ cup toasted coconut flakes
Instructions
- Prepare the Dressing: In a small bowl, whisk together all dressing ingredients. Add a bit of water if necessary to thin the dressing to your desired consistency. Taste and adjust seasonings. Place in the refrigerator while you chop salad ingredients.
- Chop Salad Ingredients: Toss all salad ingredients, including sliced feta cheese, except for the cashews and coconut flakes, with the dressing. Taste and adjust the amount of dressing and seasonings as desired.
- Final Touches: Add the cashews and coconut flakes on top at the end so they remain crunchy.