Cashew Thai Salad
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Ingredients
- • 1 English cucumber
- • 1 carrot, grated
- • 1 cup whole roasted unsalted cashews
- • 1/2 large red bell pepper, OR 1 small red pepper, sliced thinly
- • 2 spring (green) onions, sliced (or cut in strips lengthwise)
- • generous handfuls of fresh coriander and fresh basil to make a "bed" for the salad
- • SALAD DRESSING:
- • 1 Tbsp. lime juice
- • 1 Tbsp. soy sauce
- • 1 Tbsp. vegetarian fish sauce
- • 1 tsp. white wine vinegar, or rice vinegar
- • 2-3 cloves fresh garlic, pressed or minced
- • 1 fresh red chili, de-seeded and minced, OR 1 tsp. chilli or more if you want it spicier
- • 1/2 tsp. sugar but more or less to taste
- • pinch of white pepper (or substitute regular black pepper)
Method
- • First make the dressing by mixing all salad dressing ingredients together in the bowl.
- • Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough.
- • Slice the cucumber, then cut the slices in half. Place in a salad bowl.
- • Add the grated carrot, cashews, red pepper, and spring onions.
- • Pour the dressing over and toss well.
- • Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. This is the first recipe I've tried to post so I hope you all enjoy it
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This recipe was reproduced with the kind permission of .
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