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Cucumber and Coconut Salad with added Cashew
Ouma Irene's Recipe

Scrumptious Crunchy Cucumber and Coconut Salad

A delicious and crunchy salad with coconut and cashews.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 1 tsp fish sauce omit if vegan; add extra soy sauce at the end if necessary, to taste
  • 1 tsp soy sauce use tamari if gluten-free
  • 1 lime ½ lime juice (reserve the other ½ lime to squeeze the juice on at the end)
  • ¼-½ tsp sriracha to taste
  • a few tablespoons of water, if needed to thin it out
Salad:
  • 2 reels feta cheese
  • ½ cup chopped cucumber
  • ½ cup chopped red pepper
  • 4 or 5 mint leaves washed and chopped
  • ¼ cup cashews toasted and chopped
  • ¼ cup toasted coconut flakes

Method
 

  1. Prepare the Dressing: In a small bowl, whisk together all dressing ingredients. Add a bit of water if necessary to thin the dressing to your desired consistency. Taste and adjust seasonings. Place in the refrigerator while you chop salad ingredients.
  2. Chop Salad Ingredients: Toss all salad ingredients, including sliced feta cheese, except for the cashews and coconut flakes, with the dressing. Taste and adjust the amount of dressing and seasonings as desired.
  3. Final Touches: Add the cashews and coconut flakes on top at the end so they remain crunchy.
Serve: Squeeze more lime juice on top (or serve with lime slices on the side) and enjoy your refreshing salad!