Thai Cashew Salad

Name: Thai Cashew Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 1 English cucumber, or 2 small field cucumbers, skin removed if desired; 1 carrot, grated on a larger sized grater if you have one; 1 cup whole cashews, roasted, unsalted; 1/2 large red pepper, or or 1 small red pepper, sliced thinly; 2 green onions, sliced or cut into strips lengthwise; 1 generous handful fresh cilantro, to make a "bed" for the salad; 1 generous handful fresh basil, to make a "bed" for the salad; 1 tablespoon lime juice, freshly squeezed; 1 tablespoon soy sauce; 1 tablespoon fish sauce, or for a vegetarian substitute, use 1 tablespoon Golden Mountain Sauce, or 1 1/2 tablespoons soy sauce; 1 teaspoon white wine vinegar, or rice vinegar; 2 to 3 cloves fresh garlic, pressed or minced; 1 fresh red chile, de-seeded and minced, 1 to 2 teaspoons chili sauce, or 1/4 to 1/2 teaspoon dried crushed chile; 1 to 2 teaspoons sugar, to taste; 1 pinch freshly ground white pepper, or black pepper

A crunchy Thai salad, featuring crisp vegetables, cashews, and a flavorful dressing, offers a refreshing and easy-to-prepare dish.

⭐ 4.4 (28 reviews) Prep: 15 minTotal: 15 minYields: 4 servings

Category Tags:

Dinner Lunch Salad

Cuisine Tags:

Thai Asian

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Ingredients

1 English cucumber, or 2 small field cucumbers, skin removed if desired
1 carrot, grated on a larger sized grater if you have one
1 cup whole cashews, roasted, unsalted
1/2 large red pepper, or or 1 small red pepper, sliced thinly
2 green onions, sliced or cut into strips lengthwise
1 generous handful fresh cilantro, to make a "bed" for the salad
1 generous handful fresh basil, to make a "bed" for the salad

Salad Dressing:

1 tablespoon lime juice, freshly squeezed
1 tablespoon soy sauce
1 tablespoon fish sauce, or for a vegetarian substitute, use 1 tablespoon Golden Mountain Sauce, or 1 1/2 tablespoons soy sauce
1 teaspoon white wine vinegar, or rice vinegar
2 to 3 cloves fresh garlic, pressed or minced
1 fresh red chile, de-seeded and minced, 1 to 2 teaspoons chili sauce, or 1/4 to 1/2 teaspoon dried crushed chile
1 to 2 teaspoons sugar, to taste
1 pinch freshly ground white pepper, or black pepper

Instructions

Combine all dressing ingredients in a bowl, adjust taste for sourness or spiciness, then set aside.
Place sliced cucumber, grated carrot, cashews, red pepper, and spring onions into a salad bowl.
Pour the prepared dressing over the vegetables and toss thoroughly.
Arrange herbs on a serving dish, spoon the salad over, and serve immediately.

Nutritional Info (per serving)

Calories: 248 kcal

Carbohydrate: 23 g

Cholesterol: 0 mg

Fiber: 3 g

Protein: 8 g

Saturated Fat: 3 g

Sodium: 600 mg

Sugar: 8 g

Fat: 16 g

Unsaturated Fat: 0 g