Thai Salad with Cashews

Ingredients

Salad

• 1 English cucumber (or 2 small field cucumbers), skin removed if desired (if organic, leave skin on for extra nutrients)
• 1 carrot, grated (use a larger sized grater if you have one)
• 1 cup whole roasted unsalted cashews (avoid the baking type - bulk cashews are fresher)
• 1/2 large red bell pepper, OR 1 small red pepper, sliced thinly
• 2 spring (green) onions, sliced (or cut in strips lengthwise)
• generous handfuls of fresh coriander and fresh basil to make a "bed" for the salad

Dressing

• 1 Tbsp. lime juice
• 1 Tbsp. soy sauce
• 1 Tbsp. fish sauce - Vegetarians substitute 1 Tbsp. Golden Mountain Sauce OR 1.5 Tbsp. soy sauce
• 1 tsp. white wine vinegar, or rice vinegar
• 2-3 cloves fresh garlic, pressed or minced
• 1 fresh red chili, de-seeded and minced, OR 1-2 tsp. chili sauce, OR 1/4 to 1/2 tsp. dried crushed chili
• 1-2 tsp. white sugar (to taste)
• pinch of white pepper (or substitute regular black pepper)

Directions

1. First make the dressing by mixing all salad dressing ingredients together in a bowl or jar.
2. 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.
3. Slice the cucumber in half lengthwise, then slice into half-circles. Place in a salad bowl.
4. Add the grated carrot, cashews, red pepper, and spring onions.
5. Pour the dressing over and toss well.
6. Place salad on a mixed bed of fresh coriander (aka cilantro) and fresh basil, and serve immediately. Enjoy!!

Notes

From about.com. This recipe is pretty forgiving. I often forget to add cilantro and have made it with and without fish sauce, and with or without chili. It's better with, though.

Sara (talk) 15:59, 19 October 2015 (PDT)