Scrumptious Crunchy Cucumber and Coconut Salad
A delicious and crunchy salad with coconut and cashews.
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
Instructions
- 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.
- 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.
- Final Touches: Add the cashews and coconut flakes on top at the end so they remain crunchy.