Mango Coconut Cucumber Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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This recipe if from the Moosewood Restaurant Cookbook. They say Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine. Ingredients:
1 cucumber, peeled, seeded and diced |
1/2 teaspoon minced fresh chili pepper |
1 tablespoon fresh lemon juice |
1 tablespoon fresh lime juice |
2 teaspoons brown sugar |
2 tablespoons unsweetened dried shredded coconut |
1 mango, peeled and diced |
1 small red bell pepper, minced |
Directions:
1. In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper.
2. Toss well.
3. Cover and chill for 20 minutes and serve cold.
4. Just before serving, top with cilantro or spearmint.
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