cucumber, coconut and carrot salad
Prep time
Total time
An easy Sri Lankan inspired salad that serves as a great contrast to heavier meals in fall (or as a standalone dish in spring).
Serves: 4
  • 2 Indian or Persian cucumbers, small diced
  • 2 carrots, peeled and grated
  • ½ cup unsweetened shredded coconut (I used dried, but fresh is best if you can get it)
  • 1 lime, juiced
  • ¼ cup cilantro, minced
  • 1 tablespoon fish sauce (Vietnamese preferred)
  • ½ teaspoon sugar (optional, to taste)
  • salt and pepper, to taste
  1. Combine lime juice, fish sauce and sugar and set aside.
  2. In a large bowl, toss together cucumbers, carrots and coconut.
  3. Add lime mixture and toss well.
  4. Season with salt and pepper to taste.
  5. Garnish with cilantro and serve immediately.
Recipe by Grits and Chopsticks at