"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Mango Coconut Cucumber Salad Recipe

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This recipe for Mango Coconut Cucumber Salad, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucinda Lautz
Added: Sunday, June 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cucumber, peeled, seeded and diced
1/2 tsp seeded then minced fresh jalapeno chili
1 Tbsp lemon juice
1 Tbsp lime juice
2 tsp brown sugar
2 Tbsp unsweetened coconut
1 mango, peeled and diced
1 small red bell pepper, minced
chopped fresh cilantro leaves

Directions:
Directions:
Serves: 2-4
Preparation Time: 30 minutes

In large bowl, combine cucumber, jalapeno, lemon and lime juice, brown sugar, coconut, mango, red bell pepper. Toss well. Cover and chill 15-20 minutes. Just before serving, top with cilantro.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a recipe from the Moosewood Restaurant Cookbook. It is soooo colorful and perfect with grilled chicken or by itself. Another plus-it is low in calories.

 

 

 

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