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–+ servings
Cucumber Salad

Kerabu Cucumber Salad

The water-dense fruit (yes, cucumber is a fruit) serves as a great base for a cooling salad that kicks it up a notch with a spicy dressing.
Servings 4

Ingredients  

For the salad:

  • 1 cup shredded coconut
  • 4 Persian cucumbers, washed and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 kaffir lime leaves, finely chopped (optional)
  • 1 cup kanikama or real crab meat (optional)

For the dressing:

  • 3 tablespoons lime juice
  • ½ medium red onion, thinly sliced
  • 2 tablespoons sweet chile sauce
  • 1 teaspoon sambal or 1 Thai chile, finely chopped
  • salt, to taste

Directions 

  • To make the dressing, squeeze lime juice into a bowl and add red onion, chile sauce, and sambal or chopped chile. Set aside.
  • To make the salad, toast coconut in a nonstick pan over medium-low heat until light brown. Set aside to cool. Mix cucumbers and red bell pepper with the dressing. Toss with toasted coconut and add salt to taste. Top with kanikama or crab, if desired.