Recipe - Cucumber Salad W Freshly Grated Coconut

4 Peeled; seeded & minced
cucumbers
3 Cored; seeded & minced
tomatoes
2 Carrots; peeled and grated
1 Finely chopped serrano
chiles, (1 to 2) (seeds
optional)
2/3 cup Freshly grated coconut
One half cup Finely chopped lightly
toasted peanuts
One half teaspoon Sugar; (One half to 1)
1 tablespoon Freshly squeezed lemon
juice, (1 to 2)
Salt and freshly ground
black pepper, to taste
Cilantro leaves; for garnish

When ready to serve salad, combine all of the ingredients in a bowl. Spoon
onto individual plates, garnish with the cilantro leaves and serve. This
tastes great with a dollop of strained yogurt (see recipe for homemade
yogurt in this collection).

Yield: 6 servings c. 1997, M.S. Milliken & S. Feniger, all rights reserved
TAMALES WORLD TOUR SHOW #WT1A13

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #807 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997