Cucumber Salad With Peanuts Coconut and Lime |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a recipe by Karen Barnaby, one of my favourite Canadian Chefs. Karen is the Executive Chef at the Fish House in Vancouver's Stanley Park. I admire Ms. Barnaby's easy style and her flavour combinations. This recipe is simple to make but packs a big WOW. Serve it as part of a Thai or Indian dinner, or as a simple side for grilled chicken, shrimp or fish. Ingredients:
2 tablespoons unsweetened flaked coconut |
1/4 cup boiling water |
1 english cucumber, cut into 1/4 inch cubes |
1/2 cup unsalted dry roasted peanuts, chopped |
2 tablespoons lime juice |
1 teaspoon asian chili sauce |
1/2 teaspoon sea salt |
1 tablespoon vegetable oil |
1/4 teaspoon black sesame seed |
Directions:
1. In a small bowl combine the coconut and the boiling water. Let sit until cool. Then drain the water from the coconut.
2. In a large bowl, combine the cucumber, peanuts, chili sauce and sesame seeds. Add the coconut and mix well.
3. In a cup, mix the lime juice vegetable oil and salt. Pour over the cucumber mixture and serve.
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