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Cucumber & Coconut Salad
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #33928
December 17, 2019
Categories: Salads, Side Dishes, Vegetables, Cucumber, Asian, Australian, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Birthday, Christmas, Easter, Entertaining, Summer, Winter, Weeknight Meals, Refrigerator, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spring more
"I saw this being made on a television show Everyday Gourmet and am going to make this over the summer period. Lebanese cucumbers are small, mild cucumber, that are nearly seedless, that is why they are perfect for this recipe."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (230.2 g)
- Calories 50.6
- Total Fat - 1.1 g
- Saturated Fat - 0.3 g
- Cholesterol - 0.7 mg
- Sodium - 36.4 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 1.8 g
- Sugars - 3.8 g
- Protein - 1.8 g
- Calcium - 51.5 mg
- Iron - 0.7 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.1 mg
Step 1
Cut the cucumbers into 1 cm rounds and place in a colander sprinkle with a pinch of salt. Toss the cucumber and let stand for 10 minutes. Rinse salt off the cucumber's and pat dry.
Step 2
Stir the vinegar into the coconut milk with the sugar.
Step 3
Toss the cucumbers through the dressing and refrigerate for 20 minutes remove and garnish with mint and sesame seeds and serve.
Tips & Variations
No special items needed.
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