Thai Cucumber Salad with Cashews
If you need something to go with the Pork Larb Lettuce Wraps I made the other day, this Thai Cucumber Salad is an Excellent Decision. #unnecessarycapitalization
Cucumbers are a constant when it comes to my summer eating rituals. You can find them here, and here... and most recently here, where I just dipped them in what is essentially instant garlic breath. This particular sweet and spicy Asian cucumber salad makes a perfect side dish for Thai or Vietnamese proteins, or just on its own when it's so hot you can't bear to turn on a single appliance in your kitchen. It's ready in 10 measly minutes and requires only a little bit of chopping.
Admittedly, this is kind of a cheater recipe in that I just used the same formula as the lettuce wraps sauce to create this dressing. Why didn't I switch it up at all? Well, because one shan't mess with something that tasteth right already, as the saying goes.
As a reminder to my paleo and gluten-free pals, check the ingredient labels of your fish sauce for surprise sugar and gluten. When in doubt, Red Boat brand is the way to go.
THAI CUCUMBER SALAD WITH CASHEWS
paleo, whole30, gluten-free
- 2 English cucumbers, diced
- 2 T water
- 1/4 cup fish sauce
- 1 lime's worth of zest and juice
- 1 Thai chili, sliced thinly
- salt and pepper to taste
- fresh basil, chopped
- fresh mint, chopped
- fresh cilantro, chopped
- crushed cashews
- Whisk up the water, fish sauce, lime juice, lime zest, Thai chili, salt and pepper in a bowl.
- Toss the dressing onto the cucumbers, taste and adjust salt and pepper if needed.
- Serve with fresh basil, mint, cilantro and crushed cashews on top.
- Use Thai basil if you can, but regular will do in a pinch.
- If you don't use all of the dressing, it'll keep for about 2-3 days in the fridge.
Let me know how your salad turns out!