Best Cucumber Salad With Fresh Coconut Recipes

CUCUMBER AND COCONUT SALAD

Cucumber and Coconut Salad image

Soaking the onions in this Cucumber and Coconut Salad makes for a milder flavor. This salad is refreshing, light, and delicious.

Provided by Martha Stewart

Time 40m

Number Of Ingredients 7

Ingredients

1/2 small red onion, thinly sliced lengthwise (about 1/2 cup)
4 Persian cucumbers or 1 English cucumber, cut into thirds crosswise (about 3/4 pound)
1 cup unsweetened large-flaked coconut
2 tablespoons coconut water
1 tablespoon fresh lime juice (from 1 lime)
2 teaspoons sugar, plus more for seasoning
Coarse salt

Steps:

Place onion in a bowl of ice water. Let onion stand 10 minutes, then drain.
Thinly slice cucumbers lengthwise with a handheld slicer or peeler and place in a large bowl. Add onion and coconut and gently toss to combine. Add coconut water, lime juice, sugar, and 1 1/2 teaspoons salt and gently toss again to combine. Refrigerate until chilled, at least 30 minutes and up to 4 hours. Before serving, season with salt and sugar.

FRESH CUCUMBER SALAD

Fresh Cucumber Salad image

Crisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities, too. -Betsy Carlson, Rockford, Illinois

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

3 medium cucumbers, sliced
1 cup sugar
3/4 cup water
1/2 cup white vinegar
3 tablespoons minced fresh dill or parsley

Steps:

Place cucumbers in a 1-1/2- or 2-qt. glass container. In a jar with a tight-fitting lid, shake remaining ingredients until combined. Pour over cucumbers. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.

CUCUMBER SALAD WITH FRESHLY GRATED COCONUT

Cucumber Salad with Freshly Grated Coconut image

Provided by Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 cucumbers, peeled, seeded and diced
3 tomatoes, cored, seeded and diced
2 carrots, peeled and grated
1 to 2 serrano chiles, finely chopped, seeds optional
2/3 cup freshly grated coconut
1/2 cup finely chopped lightly toasted peanuts
1/2 to 1 teaspoon sugar
1 to 2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Cilantro leaves, for garnish

Steps:

When ready to serve salad, combine all of the ingredients in a bowl. Spoon onto individual plates, garnish with the cilantro leaves and serve. This tastes great with a dollop of strained yogurt.

MANGO COCONUT CUCUMBER SALAD

Mango Coconut Cucumber Salad image

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."

Provided by mielhollinger

Categories Sauces

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

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

Steps:

In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper.
Toss well.
Cover and chill for 20 minutes and serve cold.
Just before serving, top with cilantro or spearmint.