Thai Cucumber Salad
This refreshing Thai cucumber salad features red pepper, cashews and cilantro, covered in a vinaigrette made with Thai red curry paste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad
- Method: Raw
- Cuisine: Thai Inspired
Ingredients
Scale
- 3 cucumbers
- 1/4 teaspoon kosher salt
- 1 red pepper
- 2 green onions
- ½ cup chopped cilantro, loosely packed
- 1 ½ tablespoons white wine vinegar
- 1 1/2 tablespoons peanut oil
- 2 teaspoons Thai red curry paste
- ¼ to ⅓ cup cashew halves
Instructions
- Peel the cucumbers in alternating strips. Cut them in half and scrape out the seeds with a spoon, then cut each half into crescent shapes. Season with ¼ teaspoon kosher salt and drain the slices in a colander while preparing the remainder of the salad. Then pat the slices dry with a paper towel.
- Dice the red pepper. Thinly slice the green onions. Roughly chop the cilantro.
- In a small bowl, whisk together the white wine vinegar. peanut oil, Thai red curry paste, and a few pinches of kosher salt. Place the vegetables in a bowl and pour over the dressing. Garnish with cashew halves. (Note: The salad is best served fresh. If prepared in advance, keep the cucumbers, cashews and dressing separate from other vegetables, then mix them together at the time of serving.)