Cucumber and Coconut Salad

Soaking the onions makes for a milder flavor.

  • Prep:
  • Total Time:
  • Servings: 6
Cucumber and Coconut Salad

Photography: chris court

Source: Martha Stewart Living, June 2013


  • 1/2 small red onion, thinly sliced lengthwise (about 1/2 cup)
  • 4 Persian cucumbers or 1 English cucumber, cut into thirds crosswise (about 3/4 pound)
  • 1 cup unsweetened large-flaked coconut
  • 2 tablespoons coconut water
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 2 teaspoons sugar, plus more for seasoning
  • Coarse salt


  1. Place onion in a bowl of ice water. Let onion stand 10 minutes, then drain.

  2. Thinly slice cucumbers lengthwise with a handheld slicer or peeler and place in a large bowl. Add onion and coconut and gently toss to combine. Add coconut water, lime juice, sugar, and 1 1/2 teaspoons salt and gently toss again to combine. Refrigerate until chilled, at least 30 minutes and up to 4 hours. Before serving, season with salt and sugar.


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