Best Cucumber And Coconut Salad Recipes

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ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING



Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing image

Provided by Food Network

Categories     main-dish

Time 1h9m

Yield 6 servings

Number Of Ingredients 20

3 cups long grain rice
2 cups coconut milk
2 cups water
1 teaspoon coconut oil
1 teaspoon salt
2 pounds shrimp, raw
1 teaspoon salt
1 teaspoon black or white pepper
1 teaspoon balsamic vinegar
2 fresh oranges, squeezed
6 cloves garlic, 3 pressed and 3 chopped
1/2 cup guava jelly
3 tablespoons any dark vinegar
1 teaspoon lemon juice
4 fresh cucumbers, cut into chunks
1 tomato, diced
1 clove garlic, sliced
4 fresh mangoes, peeled and sliced
Pinch black pepper
1/2 cup chopped scallions

Steps:

  • Coconut Rice:
  • Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
  • Marinated Garlic Shrimp:
  • Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
  • Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
  • Mango Cucumber Salad with Guava Dressing:
  • In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE



Vegan Tofu Bowls with Coconut Rice, Cucumber Salad and Peanut Sauce image

This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 19

One 14-ounce package firm tofu, drained, patted dry and cut into small cubes
3 tablespoons cornstarch
1 cup jasmine rice
1 cup unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon Thai basil, roughly chopped
1 tablespoon cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1 medium Persian cucumber, thinly sliced
1/4 cups roasted unsalted peanuts, finely chopped
1 tablespoon rice vinegar
Juice of 1 lime
1 Thai chile or 1/2 habanero chile, seeded and minced
Pink Himalayan salt or kosher salt
1 tablespoon vegetable oil
1 medium carrot, thinly sliced on a bias
1/2 head red cabbage, thinly sliced
Store-bought vegan peanut sauce, for drizzling
Sriracha, for drizzling

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
  • Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
  • Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
  • Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.

CUCUMBER AND COCONUT SALAD



Cucumber and Coconut Salad image

Soaking the onions in this Cucumber and Coconut Salad makes for a milder flavor. This salad is refreshing, light, and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 7

1/2 small red onion, thinly sliced lengthwise (about 1/2 cup)
4 Persian cucumbers or 1 English cucumber, cut into thirds crosswise (about 3/4 pound)
1 cup unsweetened large-flaked coconut
2 tablespoons coconut water
1 tablespoon fresh lime juice (from 1 lime)
2 teaspoons sugar, plus more for seasoning
Coarse salt

Steps:

  • 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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