A Thai Cucumber Salad That Makes Any Day Better
Thai Cucumber Salad
By Chef Katie Mae
Makes 4 servings | Ready in 10 minutes | Stores 5 days in fridge
INGREDIENTS
- ½ cup cashews (optional)
- 1 medium cucumber, sliced into ½-inch quarters (about 8 oz)
- 1 small red bell pepper, sliced thin (about 8 oz)
- 1 small head of Napa cabbage, sliced thin (about 1 lb)
- 3 scallions, diced
- ½ cup cilantro, diced
- 4 Medjool dates, pitted (or 1 orange, peeled)
- 2 limes, juiced
- ¼ cup low-sodium vegetable broth
- ¼ cup rice vinegar
- 1 teaspoon ground ginger
- 1 teaspoon garlic granules
INSTRUCTIONS
- Preheat oven to 350°F. Place the cashews on a baking dish. Toast in the oven for about 10 minutes, stirring after 5 minutes. When cashews are golden, remove from the oven and set aside to cool.
- In a medium-size bowl, add cucumber, bell pepper, cabbage, scallions, and cilantro. Toss gently.
- In a small blender, combine the remaining ingredients. Blend into a smooth and creamy dressing.
- Pour the dressing over the salad, and toss well. Sprinkle cashews over the salad just before serving, and enjoy!
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