0 0
Cucumber salad in coconut milk dressing

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 British Cucumber
1 green Sweet bell peppers
3-in piece of fresh Ginger
1/3 cup Coconut milk
2 tablespoons Rice vinegar
1 tablespoon Maple syrup
1 tablespoon Water
2 Green onion
2 tablespoons fresh minced Parsley

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cucumber salad in coconut milk dressing

Features:
  • Fruitarian
  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low-Carb
  • Low-Fat
  • Paleo
  • Raw
Cuisine:

This cucumber salad is the best SOS side dish to pair with a spicy main - it will mitigate the heat in your palate almost instantly. Fresh cucumber, grated ginger and coconut milk will cool you down and soothe your mouth in one bite.

  • 10 minutes
  • Serves 4
  • Easy

Ingredients

Directions

Share

Are you serving a hot main meal? This is the right side dish to serve it with. Cucumber gives an instant refresh: add some thinly sliced green peppers, green onion, grated ginger root and a good handful of freshly minced parsley to power it up with greens.

Once everything is diced and sliced, put into a mixing bowl. Then, prepare the dressing by whisking together coconut milk, maple syrup, rice vinegar and a bit of water. Mix everything and enjoy the freshness!

(Visited 246 times, 1 visits today)

Steps

1
Done
5 minutes

Slice and dice

Rinse the cucumber, chop off both ends and discard them. Halve the cucumber lengthwise, then cut it into large sticks. Transfer to a salad bowl. Rinse the green Bell pepper, then quarter it and remove the seeds and white membranes. Thinly slice it into long strips and transfer to the salad bowl. Grate the ginger directly into the bowl. Finally, rinse the green onions and dice them. Transfer to the salad bowl.

2
Done
5 minutes

Prepare the dressing and mix

Prepare the dressing by whisking together the rice vinegar, maple syrup, water and coconut milk. Pour over the vegetables in the salad bowl. Add the parsley and mix well. Serve cold.

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Broad-bean pasta
next
Vegan “pork” ball soup
previous
Broad-bean pasta
next
Vegan “pork” ball soup

Add Your Comment