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Cucumber
Salad With Freshly Grated Coconut
From: Karen Sonnessa
Recipe By : Tamales World Tour Show;
Serving Size: 6
- 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
- 2/3 cup freshly grated coconut
- 1/2 cup finely chopped lightly toasted peanuts
- 1/2 teaspoon sugar -- up to 1
- 1 tablespoon freshly squeezed lemon juice -- up to 2
- Salt and freshly ground black pepper to -- to taste
- Cilantro leaves -- for garnish
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
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