Cucumber salad with freshly grated coconut
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cucumbers; peeled, seeded and diced | |
| 3 | Tomatoes; cored, seeded and diced | |
| 2 | Carrots; peeled and grated | |
| 1 | Serrano chiles; finely chopped, seeds optional, (up to 2) | |
| ⅔ | cup | Freshly grated coconut |
| ½ | cup | Finely chopped lightly toasted peanuts |
| ½ | teaspoon | Sugar; (up to 1) |
| 1 | tablespoon | Freshly squeezed lemon juice; (up to 2) |
| Salt and freshly ground black pepper to taste | ||
| Cilantro leaves; for garnish | ||
Directions
TAMALES WORLD TOUR SHOW #WT1A13 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.
Yield: 6 servings
c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998
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