Coconut–Lime Cucumber Ribbon Salad
So you want something bright, crunchy, and mildly tropical—but not so fussy that it ruins your afternoon? Same.
Meet the Coconut–Lime Cucumber Ribbon Salad: cucumber strips so pretty they could be in a spa brochure, kissed by lime, and sprinkled with toasted coconut for that dreamy beach-in-a-bowl vibe. Quick, fresh, and almost suspiciously easy. You’re welcome.
Why This Recipe is Awesome
- It’s refreshingly different. Cucumber + coconut = unexpected but totally right.
- Idiot-proof. If I can make it, you absolutely can.
- Perfect side or light lunch. Pairs with grilled fish, chicken, or just a lazy Sunday sandwich.
- Low fuss, big flavor. Little chopping, big payoff—that dressing slaps (in a polite, culinary sort of way).
Ingredients You’ll Need
- 2 large English cucumbers (or 3 medium), washed and peeled into ribbons with a vegetable peeler.
- 1/3 cup shredded unsweetened coconut, toasted. (Toast it — big difference.)
- 2 tbsp extra-virgin olive oil.
- Juice of 2 limes (about 2–3 tbsp).
- 1 tbsp honey or agave (optional — balances the tang).
- 2 tbsp roasted chopped cashews or peanuts (optional but delightful).
- 2 tbsp fresh mint, thinly sliced.
- 2 tbsp fresh cilantro, chopped.
- 1 small shallot, very thinly sliced.
- 1/2 tsp sea salt (adjust to taste).
- Pinch of chili flakes or a tiny drizzle of fish sauce (optional — for people who like drama).
Step-by-Step Instructions
- Ribbon the cucumbers. Hold a cucumber steady and run a vegetable peeler along its length to make long ribbons. Stop when you hit seeds. Toss ribbons into a large bowl.
- Toast the coconut. Heat a dry skillet over medium. Add shredded coconut and stir for 2–3 minutes until golden and fragrant. Transfer to a plate to cool. Don’t walk away—coconut burns fast.
- Make the dressing. In a jar or small bowl, whisk together lime juice, olive oil, honey, salt, and a pinch of chili flakes (if using). Taste—add more honey or salt to balance.
- Add aromatics. Sprinkle sliced shallot, chopped mint, and cilantro over the cucumber ribbons. Toss gently.
- Dress it. Pour the dressing over the salad and toss again until ribbons glisten. Let it rest 5 minutes so flavors mingle.
- Finish & serve. Scatter toasted coconut and nuts on top. Give one last gentle toss and plate. Eat soon—the ribbons are happiest when still crisp.
Nutritional facts
| Per serving (recipe serves 4) | Amount |
|---|---|
| Calories | ≈ 181 kcal |
| Fat | ≈ 14 g |
| Carbohydrates | ≈ 14 g |
| Protein | ≈ 2.5 g |
| Fiber | ≈ 2 g |
| Sugar | ≈ 7.8 g |
| Sodium | ≈ 288 mg |
This salad is light and hydrating thanks to mostly cucumber, so it’s great for a hot day or a lighter meal. The coconut and a bit of olive oil give healthy fats that help you feel satisfied; the lime keeps everything bright and helps iron absorption from herbs. IMO: it’s a guilt-free way to get crunch, texture and a little tropical flair without complicated cooking.
Common Mistakes to Avoid
- Don’t skip peeling with a peeler. It makes ribbons; knives make sad strips.
- Walking away while toasting coconut. It burns in a heartbeat—stay attentive.
- Overdressing. A little dressing goes a long way—toss, then taste, then add.
- Using pre-sweetened coconut. It ruins the balance. Use unsweetened and toast it.
- Letting it sit too long. Cucumber gets soggy; eat within a couple hours for best texture.
Alternatives & Substitutions
- No coconut? Try toasted almonds or sesame seeds for crunch and a different flavor.
- Vegan? Use agave instead of honey — no drama.
- Want more protein? Add shredded rotisserie chicken or flaked grilled shrimp.
- Low oil? Use 1 tbsp oil + 1 tbsp water and whisk vigorously — still tasty.
- Cilantro haters? Swap for basil or dill — both pop nicely with lime.
Personal note: I love adding a tiny fish sauce drizzle (like 1/2 tsp) for umami if I’m serving with grilled seafood — it’s low-key game-changing.
FAQ (Frequently Asked Questions)
Q: Can I make this ahead? You can prep the dressing and toast the coconut ahead, but assemble the ribbons right before serving to keep them crisp.
Q: Will the coconut go soggy? If you sprinkle it on and let sit, yes — serve immediately for best crunch.
Q: Can I use regular cucumbers instead of English? Yep, but peel them and remove big seeds so your ribbons look pretty.
Q: Is this spicy? Not unless you add chili flakes. The recipe is friendly for all spice levels.
Q: Can I double it for a party? Absolutely—just scale dressing and nuts proportionally. Toss the salad in batches so everything dresses evenly.
Q: What pairs well with this salad? Grilled fish, jerk chicken, tacos, or even a simple bowl of rice. It’s a flexible side.
Final Thoughts
There — a salad that looks fancy but takes, like, 15 minutes. Bright, crunchy, and unapologetically tropical. Next time you want to impress someone (or just yourself) with minimal effort, this is your move. Now go make it, take a smug selfie with the toasted coconut, and enjoy the fact that you cooked something both chill and classy. You earned it.
