Thai Cucumber Salad

S U M M E R I S C A L L I N G

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Does anything get more refreshing than cucumber?!

We don’t this so!
This is the best thing on a spring/summer day when all you feel like is something super refreshing but still filling and punchy with flavours and textures.
This salad has a beautiful red curry dressing made from a base of coconut milk. This is more filling than an oil based dressing which is always lovely as it brings back the warming + comforting flavours + vibes of winter but in a summer edition. Truely hitting the spot.
We have added so many textures into this salad with crispy cucumber + peppers, crunchy cashews, soft pillows of baked tofu + pops of edamame beans.

You are all going to absolutely love this salad!!


Thai Cucumber Salad

Serves 2

Ingredients:

1/2 cucumber, roughly chopped
1/2 red pepper, roughly chopped
1/2 cup edamame beans, blanched in boiling water 200g baked tofu
2 spring onions, sliced
Large handful mint, roughly chopped
1 cup spinach
1/4 cup toasted cashews, chopped

Dressing:

1/3 cup coconut milk
1 tsp red curry paste
2 tsp tamari
Juice of 1/2 lime
1 tsp ginger, grated

Method:

In a small bowl, whisk together all dressing ingredients. Add a bit of water if necessary to thin the dressing to your desired consistency. Place in the refrigerator while you chop salad ingredients.

Toss all salad ingredients, except for the cashews, with a little dressing. Layer salad on plate, drizzling some more dressing as you go. Add the cashews as well.

Tofu:
Cut tofu into small cubes. Arrange on a baking tray. Drizzle with peanut oil, salt and pepper. Bake in a 200 degree oven for 15-20 minutes or until golden brown on the edges.

Rosa Flanagan