Cucumber salad w freshly grated coconut
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Peeled; seeded & diced cucumbers | |
| 3 | Cored; seeded & diced tomatoes | |
| 2 | Carrots; peeled and grated | |
| 1 | Finely chopped serrano chiles, (1 to 2) (seeds optional) | |
| ⅔ | cup | Freshly grated coconut |
| ½ | cup | Finely chopped lightly toasted peanuts |
| ½ | teaspoon | Sugar; (1/2 to 1) |
| 1 | tablespoon | Freshly squeezed lemon juice, (1 to 2) |
| Salt and freshly ground black pepper, to taste | ||
| Cilantro leaves; for garnish | ||
Directions
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 (see recipe for homemade yogurt in this collection).
Yield: 6 servings c. 1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR SHOW #WT1A13 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@...> on Sep 26, 1997
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