This is one of my favorite salads. I can eat it all by itself with a bowl of basmati rice. If you're not feeling that austere, serve it with simple meat dishes or as part of a Thai or Indian feast.
Serves 4

2 Tbsp.

dried unsweetened shredded coconut

30 ml

4 Tbsp.

boiling water

60 ml

1 1/2 cups

English cucumber, diced into 1/4-inch cubes

360 ml

2

small chilies, finely chopped

2

1/2 cup

freshly roasted peanuts

120 ml

2 Tbsp.

lime juice

30 ml

1/2 tsp.

sugar

2.5 ml

1/2 tsp.

salt

2.5 ml

1 Tbsp.

vegetable oil

15 ml

1/4 tsp.

whole black mustard seeds

1.2 ml

In a small bowl, combine the coconut and boiling water. Let sit until cool. Mix with the cucumber, peanuts and chilies. Mix the lemon juice, sugar and salt together. Just before serving, heat the oil over high heat in a small frying pan. Add the mustard seeds. When they pop, pour them into the lime juice mixture. Toss with the cucumber mixture and serve immediately.

From The Girls Who Dish-Seconds Anyone?, © 1999 Karen Barnaby, et al, Whitecap Books