Thai Cucumber & Cashew Salad
Ingredients
¼ c. fresh lime juice
1½ Tbsp. Fish Sauce
1 Tbsp. brown sugar
2 tsp. chili-garlic sauce
2 cloves garlic, very finely minced
2 large cucumbers, partially peeled and cut into half-circles
½ c. chopped fresh cilantro leaves
⅛ tsp. ground black pepper
¼ c. chopped cashews
Instructions
Combine the lime juice, fish sauce, brown sugar, chili-garlic sauce, and garlic in a small bowl. Set aside for 10 minutes to soften the flavors of the garlic.
Combine chopped cilantro and cucumbers in a large bowl, add the dressing and black pepper, then toss to coat. Keep in the fridge until ready to serve.
Immediately before serving, sprinkle the chopped cashews over the top.
Combine the lime juice, fish sauce, brown sugar, chili-garlic sauce, and garlic in a small bowl. Set aside for 10 minutes to soften the flavors of the garlic.
Combine chopped cilantro and cucumbers in a large bowl, add the dressing and black pepper, then toss to coat. Keep in the fridge until ready to serve.
Immediately before serving, sprinkle the chopped cashews over the top.
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