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Crunchy Cucumber and Coconut Salad

Scrumptious Crunchy Cucumber and Coconut Salad

Ouma Irene's Recipe
A delicious and crunchy salad with coconut and cashews.
Prep Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Thai
Servings 6

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.

Serve: Squeeze more lime juice on top (or serve with lime slices on the side) and enjoy your refreshing salad!

    Keyword Cashews, Coconut, Cucumber