1 large cucumber, diced (about 2 cups)
1/2 cup unsalted roasted peanuts, chopped
1/4 cup unsweetened flaked coconut
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon sea salt
1/4 teaspoon sriracha (optional)
Fresh cilantro, chopped, for garnish (optional)

In a large bowl, combine diced cucumber, chopped peanuts, and flaked coconut.

In a separate small bowl, whisk together lime juice, vegetable oil, and sea salt. If you prefer a spicier salad, add a dash of sriracha to the dressing.

Pour the dressing over the cucumber mixture and toss to coat evenly.

Taste and adjust seasonings as desired.

Garnish with chopped fresh cilantro before serving (optional).


For a richer flavor, you can toast the coconut flakes in a dry pan over medium heat for a few minutes, watching closely to avoid burning.
If you don’t have fresh cilantro, you can substitute with chopped mint.
This salad is best served chilled. Let it sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
This recipe is easily doubled or tripled to serve a crowd.
Enjoy this refreshing and flavorful salad!

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