This awesome recipe is so easy, and really flavorful. I was at first apprehensive about the whole coconut milk aspect, but it brought a great depth to the overall flavor. If anything, I now have a little more confidence with using it for other dressing based recipes.
Without further ado...here ya go!
Dairy and Gluten Free Friendly Recipe
6 small cucumbers or 4 large ones
1 small Vidalia, or sweet onion
1 cup Gold Star coconut milk in a can. You'll want to use the whole fat variety and I prefer Gold Star due to its consistent thick quality regardless of room temp. Do not use liquefied coconut milk or "lite" varieties.
1/8 cup sugar
2tbsp apple cider vinegar, preferably with the mother still in it.
1 tsp dried dill
1/2 tsp sea salt
2 dashes paprika
1/4 tsp Worcestershire sauce
white or black pepper to taste. White will blend into the dressing better in terms of color.
1. If you have a mandolin, julienne the cucumbers length wise. Or, if you don't have one, just thinly slice the cucumbers into medallions. For those with a "zoodler" you can also opt to do that just make sure to cut the noodle length as you go. Put into a large bowl as you go
2. Quarter and thinly slice the onion. Add to the cucumbers when done.
3. In a small bowl combine remaining ingredients and whisk together well. Allow the dressing to sit about 2 minutes to allow the sugar to melt into it. Whisk again and then pour over the large bowl of cucumbers and onion.
4. With a spatula gently fold the dressing into the cucumbers and onion until evenly coated. Cover with plastic wrap and allow to marry in flavor for at least two hours before serving.