Chilled crisp summer vegetables are tossed with herbs and a tangy spicy curry-coconut dressing. Serve as a vegan weeknight dinner as a main or side dish.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Cooking Foodie | 2021-10-25 14:00:04 |  152,111 Views |
Cucumber Salad Recipe
I could eat coconut all summer long. Cold crunchy spicy salads like this one with a serving of coconut iced tea followed by coconut ice cream for dessert. I ask you who needs so much dairy when there’s coconut? (Okay don’t answer I know you cheese lovers are a passionate bunch).
I call this a "Thai inspired" dish. Jack and I are talking about taking a trip to Thailand next spring (!)… so until then I'll be bringing you "Thai-ish."
Coconut milk lime and red curry are flavours I love… and here they make a lovely creamy contrast with the crunchy chopped vegetables and cashews. Add some cold rice noodles to make this a more filling “meal” salad… or leave out the tofu to make it a lighter side dish.
