Cucumber salad with coconut-milk dressing
This cucumber salad features a creamy coconut-milk dressing, lime juice, and fish sauce, creating a refreshing blend of flavours. Easy to prepare, it's a vibrant addition to any meal.
Cook time 0 min
Prep time 10 min
Ingredients:
1/3 cup coconut milk1 tsp lime juice
1 tsp fish sauce
2 cucumbers
4 cups spinach
Cucumber salad with coconut-milk dressing is a refreshing and creamy dish that combines the crispiness of cucumbers with the rich and tropical flavors of coconut milk. This salad is not only healthy and vibrant but also incredibly easy to prepare, making it a perfect addition to any meal.
Instructions:
- Wash the cucumbers thoroughly under running water.
- Peel the cucumbers, if desired, for a smoother texture.
- Slice the cucumbers into thin rounds or half-moons, depending on your preference. Place the sliced cucumbers in a large mixing bowl.
- Wash the spinach leaves thoroughly and pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.
- Tear the spinach into bite-sized pieces if the leaves are large. Add the spinach to the mixing bowl with the sliced cucumbers.
- In a small bowl, combine 1/3 cup coconut milk with 1 teaspoon of lime juice.
- Add 1 teaspoon of fish sauce to the mixture. Stir well until all the ingredients are fully incorporated and the dressing is smooth.
- Pour the coconut-milk dressing over the cucumber and spinach mixture in the large mixing bowl.
- Toss the salad gently using salad servers or your hands to ensure that the cucumber and spinach are evenly coated with the dressing.
- Transfer the cucumber salad to a serving dish or individual plates.
- Optionally, garnish with a few extra spinach leaves or a sprinkle of lime zest for added flavor and presentation.
- Serve immediately and enjoy this refreshing and creamy cucumber salad!
This Cucumber salad with coconut-milk dressing is a delightful fusion of flavors that will surely satisfy your taste buds. The creamy coconut milk dressing pairs perfectly with the fresh cucumbers and spinach, creating a light and nutritious dish that's perfect as a side or even a main course on a hot day. Enjoy this salad as a guilt-free indulgence that's both refreshing and satisfying.
Cucumber salad with coconut-milk dressing FAQ:
Cucumber salad with coconut-milk dressing can be stored in the refrigerator for up to 2 days. It's best enjoyed fresh, as the cucumbers may release water and become soggy over time.
Yes, if you're looking for a vegetarian or vegan option, you can substitute fish sauce with soy sauce or tamari for a similar umami flavor.
Use full-fat coconut milk for a creamier dressing, but light coconut milk can be substituted if you prefer a lighter version. Avoid coconut milk beverages, as they may not provide the same richness.
To make the salad more filling, consider adding protein such as cooked chicken, shrimp, or chickpeas. You can also mix in some quinoa for added texture and nutrition.
A large mixing bowl is ideal for combining the salad ingredients. Ensure the bowl is large enough to comfortably toss the cucumbers and spinach without spilling.
Tips:
- Use fresh and firm cucumbers to ensure a crunchy texture.
- Chill the cucumbers and spinach in the refrigerator before combining them with the dressing for an extra refreshing salad.
- Add chopped mint or cilantro for an extra burst of freshness and flavor.
- Lightly toast the coconut milk in a pan for a deeper, richer taste before mixing it with the lime juice and fish sauce.
- Allow the salad to sit for a few minutes after mixing to let the flavors meld together.
- For a vegetarian version, you can substitute the fish sauce with soy sauce or tamari.
Nutrition per serving
6 ServingsCalories 54kcal
Protein 1.78g
Carbohydrates 6g
Fiber 1.27g
Sugar 2.78g
Fat 3.28g
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