Crunchy Asian Cucumber Cashew Pad Thai Salad

This Asian Cucumber Cashew Pad Thai Salad is easy to make and requires minimal time. It makes for the perfect summer meal when you don’t have a lot of time to cook a more elaborate meal.

Inroduction

About this Recipe

By: Caitlin Greene

Meet my new favorite summer salad! Just made this salad for lunch and it was so yummy!!!! I wanted something light but I was craving those pad Thai flavors. This dressing is super creamy and delicious, a little sweet, spice, and tang. I topped it off with some chopped sautéed chicken thigh but you could omit or use another protein. If you’ve never had spiralized cucumber it’s super tasty!

How do you make this pad thai salad?
To make the salad, spiralize the cucumber and place it on a bowl with a pinch of salt. Let it sit for 5 minutes. Drain out the liquid after. Once ready, toss the spiralized cucumber with the carrots, red peppers, shredded cabbage, cashews, cilantro, scallions, and the dressing. To make the dressing, add the cashew butter, lime juice, coconut aminos, fish sauce, sesame oil, sriracha, coconut milk, grated ginger, and minced garlic to a blender. Blend until smooth and serve with the noodles.

Crunchy Asian Cucumber Cashew Pad Thai Salad

Crunchy Asian Cucumber Cashew Pad Thai Salad

Ingredients

  • 1 English cucumber
  • 1 carrot shredded or spiralized
  • 1/2 red pepper cut into thin strips
  • 1/2 cup shredded cabbage
  • 1/4 cup cashews
  • 1/4 cup cilantro chopped
  • 2 chopped scallions
  • 1/4 cup cashew butter
  • juice of one lime
  • 3 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1/2-1 teaspoon sriracha
  • 3 tablespoon coconut milk
  • 1/2 teaspoon grated ginger
  • 1 clove minced garlic

Instructions

  1. To make the salad, spiralize the cucumber and place on a bowl with a pinch of salt. Let it sit for 5 minutes. Drain out the liquid after.
  2. Once ready, toss the spiralized cucumber with the carrots, red peppers, shredded cabbage, cashews, cilantro, scallions, and the dressing. 
  3. To make the dressing, add the cashew butter, lime juice, coconut aminos, fish sauce, sesame oil, sriracha, coconut milk, grated ginger, and minced garlic to a blender. Blend until smooth and serve with the noodles. 

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