A few nights ago, I wanted a healthy veggie side to go with lumpia for dinner. I picked this salad. I'm not sure if it's authentic or just Thai-inspired, but either way, it was healthy and delicious. The salad is supposed to be served on a bed of fresh cilantro and basil, but as is normal here, I couldn't find what I wanted- fresh basil- even after spending time at two different groceries on opposite sides of the island, and compromising my baby's nap. :( Sad times. I know, I should just grow it, but I always kill it instead. Anyway.... it was good with just cilantro but it would have been even better with the basil!
Thai Cashew Salad
adapted from About
1 English cucumber (or 2 small cucumbers)
1 carrot, grated
1 cup whole roasted unsalted cashews
1/2 large red bell pepper, OR 1 small red pepper, sliced thinly
2 green onions, sliced (or cut in strips lengthwise)
generous handfuls of fresh cilantro and fresh basil to make a "bed" for the salad
1 Tbsp. fresh lime juice
1 Tbsp. soy sauce*
1 Tbsp. fish sauce
1 tsp. rice vinegar or white wine vinegar
2-3 cloves fresh garlic, pressed or minced
1 fresh red chili, de-seeded and minced, OR 1-2 tsp. hot chili sauce
1-2 tsp. white sugar (to taste)
pinch of white pepper (or substitute regular black pepper)
1. First, prepare 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. Set aside.
2. 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.
3. Place salad on a mixed bed of fresh cilantro and fresh basil, and serve immediately. Enjoy!!
*Use gluten-free soy sauce to make this gluten-free.
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