Scribd Logo
Upload

Welcome to Scribd!

  • 24 views

    Thai Coconut Cucumber Salad Recipe - Love and Lemons

    Uploaded by

    hasyaluthfita200

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Thai Coconut Cucumber Salad Recipe - Love and Lemons

    Uploaded by

    hasyaluthfita200
    24 views1 page

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    24 views1 page

    Thai Coconut Cucumber Salad Recipe - Love and Lemons

    Uploaded by

    hasyaluthfita200

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    ABOUT RECIPES COOKBOOK SEARCH

    Thai Coconut Cucumber Salad


    Chilled crunchy summer veggies are tossed with herbs and
    a spicy, tangy curry coconut dressing. Serve it for a vegan
    weeknight dinner as a main or side.

    SUMMER / VEGAN / GLUTEN FREE

    I could eat coconut all day in the summertime. Cold,


    crunchy, spicy salads like this one with a side of
    coconut iced tea, followed by coconut ice cream for
    dessert. I ask you, who needs so much dairy when
    the coconut exists? (Ok, don’t answer that, I know
    you cheese-lovers are a passionate bunch).

    Our Videos

    Baked Ziti

    I’m calling this one a “Thai-inspired” dish. Jack and


    I are talking about taking a trip to Thailand next
    spring (!)… so until then, I bring you “Thai-ish.”

    Coconut milk, lime, and red curry are flavors that I


    am crazy about… and here they create a delicious
    and creamy contrast to the crunchy chopped
    veggies and cashews. Add some cold rice noodles
    to make this a more filling “meal” salad… or omit
    the tofu to make it a lighter side dish.

    thai coconut cucumber salad

    Author: Jeanine Donofrio

    Print

    Ingredients

    dressing:
    ⅓ cup coconut milk
    1 teaspoon red curry paste
    1 teaspoon fish sauce (omit if vegan, add
    extra soy sauce at the end if necessary, to
    taste)
    1 teaspoon soy sauce (use tamari if gluten
    free)
    juice from ½ lime (reserve the other ½ lime
    to squeeze juice on at the end)
    1 teaspoon agave
    ¼-1/2 teaspoons sriracha, to taste
    a few tablespoons of water, if needed, to
    thin it out
    for the salad:
    ½ cup chopped cucumber
    ½ cup chopped red pepper
    ½ cup edamame, cooked
    ½ cup tofu, cubed, (baked, if you prefer, see
    method below)
    ¼ cup scallions, sliced, white and green
    parts
    ½ cup basil leaves, chopped (thai basil if
    you have it, I just had regular basil)
    4 or 5 mint leaves, chopped
    1 cup arugula or other salad greens
    1 cup rice noodles, cooked (optional)
    ¼ cup cashews, toasted & chopped
    (optional)
    ¼ cup toasted coconut flakes (optional)

    Instructions

    1. In a small bowl, whisk together all dressing


    ingredients. Add a bit of water if necessary
    to thin the dressing to your desired
    consistency. Taste and adjust seasonings.
    Place in the refrigerator while you chop
    salad ingredients.
    2. Toss all salad ingredients, except for the
    cashews and coconut flakes, with the
    dressing. Taste and decide how much or
    little dressing you like. Adjust for
    seasonings. Add the cashews and coconut
    flakes on top at the end so they remain
    crunchy. Squeeze more lime juice on top (or
    serve with lime slices on the side) and serve.
    optional, bake the tofu:
    1. cut firm tofu into small cubes. Arrange on
    foil on a baking sheet. Drizzle with olive oil,
    salt and pepper. Bake in a 350 degree oven
    for 15-20 minutes or until golden brown on
    the edges. Let cool for 15 minutes or so
    before you toss into a cold salad.

    Did you make the recipe?


    I want to see!
    Tag @loveand lemons
    on Instagram.

    You may like these too...

    Avocado Summer Rolls Rainbow Orzo Salad

    Grilled Avocado with


    Maki Sushi Recipe
    Veggie Ceviche

    Greek Salad 51 Easy Picnic Food Ideas

    29 comments
    PREVIOUS COMMENTS

    Leave a comment:
    Comment

    Name

    Email

    Website (optional)

    rate this recipe (after making it)

    notify me of follow-up comments via e-mail

    POST

    PJ
    05.15.2019

    My husband wanted a new salad, not our “usual ones”,


    so I browsed your blog and decided to make this salad

    My rice noodles were way too long, next time, I must


    cut them before cooking for easier eating

    And we found that the dressing needs even more zing,


    so next time I’ll adjust the paste and sauce amount.
    The coconut milk neutralizes the chilli very well

    I’ll definitely make this again!

    REPLY ↓

    PRIOR POST NEXT POST

    Top Recipes
    Healthy Breakfast Ideas

    Easy Dinner Ideas

    Healthy Lunch Ideas

    Best Brunch Recipes

    Vegan Recipes

    Best Salad Recipes

    Best Soup Recipes

    Easy Appetizer Recipes

    Cooking With Vegetables


    Avocado

    Beets

    Brussels Sprouts

    Broccoli

    Butternut Squash

    Cauliflower

    Spaghetti Squash

    Sweet Potato

    Plant-Based Cooking Basics


    Brown Rice

    Lentils

    Roasted Chickpeas

    Farro

    Tofu

    Tempeh

    Quinoa

    Zucchini Noodles

    HOME ABOUT RECIPES COOKBOOK

    SHOP SUBSCRIBE CONTACT

    PRIVACY POLICY

    Click here to view our privacy policy.

    Copyright © 2023 Love and Lemons, LLC. All rights reserved.

    A RAPTIVE PARTNER SITE

    Home - Bar Vera - New Generation Parisian Bistro In Pererenan

    You might also like