Cucumber & Coconut Salad
Recipe: #33928
December 17, 2019
Categories: Salads, Side Dishes, Cucumber, Asian, Australian, Birthday, Christmas, Easter, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, 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 is 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 by Step Method
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
No special items needed.
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