Posted: Mon Jan 22, 2007 4:32 pm Post subject: Lime, Coconut, and Mango Salad
Recently I made a spicy red curry with fish, and wanted a refreshing counterpoint to serve with it. A recipe in the newest Joy of Cooking inspired this dish. I adapted it to fit my own preferences. I also taste tested it with a few neighbors who have learned that I want honest feedback, not just compliments for free treats. If you try this, please feel free to make suggestions that will help as I develop the recipe further.
Lime, Coconut, and Mango Salad
1 cup grated, sweetened coconut
1 English cucumber, seeded and grated
Grated zest and juice of 1 lime
1 jalapeno, minced
1 mango, cubed into 1/2 inch cubes
2 tablespoons olive oil
Salt and pepper to taste
Mix all ingredients and chill for at least 30 minutes prior to serving. May be made a day ahead, although it is best when served within a few hours of serving. Other fruits may be used, such as papaya or melon.
Allow the grated cucumber to drain in a strainer (or on paper towels) if it is particularly juicy. I used the large holes on a box grater for the cucumber.
Use a microplane to zest the lime. Alternatively, use a regular vegetable peeler to remove the zest, then finely mince the strips.
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