Cucumber Salad with Coconut


Serves 6 – 8

1 tablespoon vegetable oil
2 cups 1/4-inch-thick slices peeled cucumber (I use English or Persian any cucumbers)
Kosher salt and freshly ground black pepper
2 small tomatoes, peeled, and coarsely chopped
4 scallions, thinly sliced
2 red or green jalapenos (with seeds if you like it spicy), thinly sliced
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1-1/2 teaspoons honey
1/4 cup fresh cilantro leaves
Fresh lime juice

Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
Serve with rice, if desired.

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