This refreshing Thai cucumber salad features red pepper, cashews and cilantro, covered in a vinaigrette made with Thai red curry paste.
- 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.)
- Category: Salad
- Method: Raw
- Cuisine: Thai Inspired
Keywords: Thai cucumber salad, Cucumber Salad Recipe, Salad Recipes, Cucumber Recipes,