“This is a recipe by Karen Barnaby, one of my favourite Canadian Chefs. Karen is the Executive Chef at the Fish House in Vancouver's Stanley Park. I admire Ms. Barnaby's easy style and her flavour combinations. This recipe is simple to make but packs a big WOW. Serve it as part of a Thai or Indian dinner, or as a simple side for grilled chicken, shrimp or fish.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl combine the coconut and the boiling water. Let sit until cool. Then drain the water from the coconut.
  2. In a large bowl, combine the cucumber, peanuts, chili sauce and sesame seeds. Add the coconut and mix well.
  3. In a cup, mix the lime juice vegetable oil and salt. Pour over the cucumber mixture and serve.

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