0.0 – 0 reviews • Cucumber
| Level: |
Easy |
| Total: |
16 min |
| Prep: |
15 min |
| Cook: |
1 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
16 min |
| Prep: |
15 min |
| Cook: |
1 min |
| Yield: |
4 servings |
Ingredients
- 1 tablespoon grapeseed oil
- 1/2 teaspoon brown mustard seeds
- 1 tablespoon honey
- 1/2 teaspoon minced ginger
- Juice of 1 lime
- 1 cucumber, washed and cut into thin slices
- 1/4 cup red onion, thinly sliced
- 1 green onion, chopped
- 1/4 cup cashews, roughly chopped
- 1 small red chile, seeds removed and minced
- 1/4 cup grated fresh coconut, plus more for garnish
- A pinch of salt
Instructions
- Heat the oil in a small skillet over medium-high heat. Add the mustard seeds and fry until they begin to pop, about 1 minute. Add to a small bowl along with the honey, ginger and lime juice, and whisk well. Set aside.
- Put the cucumbers, red onions, green onions, cashews, chile and coconut onto a platter. Pour over the dressing and garnish with more coconut.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
137 |
| Total Fat |
9 g |
| Saturated Fat |
3 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
2 g |
| Sugar |
8 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
43 mg |
| Serving Size |
1 of 4 servings |
| Calories |
137 |
| Total Fat |
9 g |
| Saturated Fat |
3 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
2 g |
| Sugar |
8 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
43 mg |
