|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 3g||11%|
|Total Sugars 8g|
|Vitamin C 50mg||248%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Thai cashew salad recipe is scrumptious, but you won't believe just how scrumptious until you try it for yourself! Whole cashews are combined with cucumber, carrot, red pepper, and Thai herbs. This healthy combination is tossed in a very easy-to-make, flavorful and fat-free Thai dressing.
Cashew salad can be put together in just 15 minutes but tastes like you spent a lot longer making it. This is a great salad recipe to accompany any meal, but it is especially delicious alongside other Thai food favorites such as Thai vegetable spring rolls, pumpkin and sweet potato curry, and carrot soup with ginger and lemongrass.
This salad is easily made vegetarian by substituting Golden Mountain Sauce or soy sauce for the fish sauce. It can also be served as a main course; just add some cooked shrimp, grilled chicken or slices of deep-fried tofu (if you're vegetarian).
1 English cucumber, or 2 small field cucumbers, skin removed if desired
1 carrot, grated on a larger sized grater if you have one
1 cup whole cashews, roasted, unsalted
1/2 large red pepper, or or 1 small red pepper, sliced thinly
2 green onions, sliced or cut into strips lengthwise
1 generous handful fresh cilantro, to make a "bed" for the salad
1 generous handful fresh basil, to make a "bed" for the salad
1 tablespoon lime juice, freshly squeezed
1 tablespoon soy sauce
1 tablespoon fish sauce, or for a vegetarian substitute, use 1 tablespoon Golden Mountain Sauce, or 1 1/2 tablespoons soy sauce
1 teaspoon white wine vinegar, or rice vinegar
2 to 3 cloves fresh garlic, pressed or minced
1 fresh red chile, de-seeded and minced, 1 to 2 teaspoons chili sauce, or 1/4 to 1/2 teaspoon dried crushed chile
1 to 2 teaspoons sugar, to taste
1 pinch freshly ground white pepper, or black pepper
Make the dressing by mixing all salad dressing ingredients together in a bowl.
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.
Slice the cucumber, then cut the slices in half. Place in a salad bowl.
Add the grated carrot, cashews, red pepper, and spring onions.
Pour the dressing over and toss well.
Place herbs on a serving dish and spoon salad over. Serve immediately.