Thai Cucumber & Cashew Salad
Thai Cucumber & Cashew Salad takes about 20 minutes from beginning to end. This gluten free, dairy free, and pescatarian recipe serves 6 and costs 61 cents per serving. One serving contains 57 calories, 2g of protein, and 3g of fat. A mixture of fresh cilantro leaves, garlic, chili-garlic sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 1139 foodies and cooks. It is an inexpensive recipe for fans of Asian food. It works well as a side dish. It is brought to you by The Wanderlust Kitchen. Overall, this recipe earns a pretty good spoonacular score of 53%. Thai Inspired Cucumber Cashew Salad, Thai Cashew Chicken Salad, and Sesame Noodles With Cucumber Cashew Salad are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
1 Tbsp. brown sugar
¼ c. chopped cashews
2 tsp. chili-garlic sauce
2 large cucumbers, partially peeled and cut into half-circles
1½ Tbsp. Fish Sauce
½ c. chopped fresh cilantro leaves
2 cloves garlic, very finely minced
¼ c. fresh lime juice
Equipment:
bowl
Cooking instruction summary:
Combine the lime juice, fish sauce, brown sugar, chili-garlic sauce, and garlic in a small bowl. Set aside for 10 minutes to soften the flavors of the garlic.Combine chopped cilantro and cucumbers in a large bowl, add the dressing and black pepper, then toss to coat. Keep in the fridge until ready to serve.Immediately before serving, sprinkle the chopped cashews over the top.
Step by step:
1. Combine the lime juice, fish sauce, brown sugar, chili-garlic sauce, and garlic in a small bowl. Set aside for 10 minutes to soften the flavors of the garlic.
2. Combine chopped cilantro and cucumbers in a large bowl, add the dressing and black pepper, then toss to coat. Keep in the fridge until ready to serve.Immediately before serving, sprinkle the chopped cashews over the top.
Nutrition Information:
covered percent of daily need
