Recipe// Thai Coconut Cucumber Salad

6:45 PM


1/3 cup coconut milk
1 teaspoon red curry paste
1 teaspoon fish sauce (omit if vegan, add extra soy sauce at the end if necessary, to taste)
1 teaspoon soy sauce
juice from1/2 lime (reserve the other 1/2 lime to squeeze juice on at the end)
1 teaspoon agave
1/4-1/2 teaspoons sriracha, to taste
1/4 – 1/3 cup water 
Salad Components:
1/2 cup chopped cucumber
1/2 cup chopped red pepper
1/2 cup edamame, cooked
1/2 cup tofu, cubed, (baked, if you prefer, see method below)
1/4 cup scallions, sliced, white and green parts
1/2 cup basil leaves, chopped (thai basil if you have it, I just had regular basil)
4 or 5 mint leaves, chopped
1 cup arugula
1 cup rice noodles, cooked (optional)
1/4 cup cashews, toasted & chopped (optional)
1/4 cup toasted coconut flakes (optional)

In a small bowl, whisk together all dressing ingredients except for the water.
 Add water, a couple of tablespoons at a time,
 to thin out the dressing to your desired consistency. 
Taste and adjust seasonings. 
Place in the refrigerator while you chop the ingredients for the salad.
Toss all salad ingredients, except for the 
cashews and coconut flakes, with the dressing.
 Taste and decide how much or little dressing you like.
 Adjust for seasonings. Add the cashews and coconut flakes 
on top at the end so they remain crunchy. 
Squeeze more lime juice on top
 (or serve with lime slices on the side) and serve.

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1 Loves

  1. Great recipe. Would you be happy to put up a link to it in my Food on Friday – Asian Food Series.


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