Hawaiian Salad


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Added to 96 cookbooks
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Coconut water lends an unusual taste to this delightful salad.

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Preparation Time: 
Cooking Time: 
Serves 10.
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Ingredients


1 tender coconut (with thick coconut meat)
1 1/2 cups mixed vegetables
1 large can (850 grams) pineapple slices
3/4 cup cooked spaghetti
200 gms fresh cream
5 tbsp oil
4 to 5 tsp powdered sugar
1 tsp mustard (rai / sarson) powder
1 tbsp cornflour
salt and sugar to taste

For decoration
1 carrot, grated
1 lettuce
pineapple slices
glace cherries

Method
  1. Cut the french beans and carrots like matchsticks and boil them with the green peas.
  2. Break the coconut and keep aside the water in a vessel.
  3. Scrape the coconut and slice the meat thinly.
  4. Cut the pineapple into long strips.
  5. Mix 3/4 teacup of the coconut water with the cornflour and cook until thick, stirring all the time.
  6. Cool.
  7. Mix the cream, refined oil, powdered sugar, mustard powder, salt and beat well.
  8. Mix the vegetables, spaghetti, prepared cream, coconut cream, pineapple strips and coconut slices very well. Add salt and sugar to taste.
  9. Pack in a jelly tin and press well. Chill thoroughly.
  10. To serve, invert on a serving dish, decorate with grated carrot, lettuce leaves, pineapple slices and glace cherries.
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