Cucumber & Coconut Salad
Appetizer
Ingredients
- 1/2 cup small red onion, thinly sliced lengthwise (about 1/2 cup)
- 3/4 Persian cucumbers or 1 English cucumber,
- 1 cup unsweetened large-flaked coconut
- 2 tablespoons UFC 100% coconut water
- 1 tablespoon fresh lime juice (from 1 lime)
- 2 teaspoons sugar, plus more for seasoning
- 1 1/2 teaspoons Coarse salt
Instructions
- 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
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