Monday, August 6, 2012

Meatless Monday: Thai Coconut Cucumber Salad

The Summer heat is in full effect! That means we all want to eat a little lighter and healthier, but we still want to be satisfied, right? This recipe is all of that and more. I love the brightness and color it has. You truly eat with your eyes first and this dish does not disappoint. You can have this either cold or at room temp, making it ideal for the season.


1/3 cup coconut milk
1 tsp. red curry paste
1 tsp. fish sauce
1 tsp. soy sauce
juice from 1/2 lime
1 tsp. agave
1/4-1/2 tsp. sriracha
1/4 -1/3 cup water
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
1/2 cup cooked edamame
1/2 cup tofu (baked)
1/4 cup scallions (sliced)
1/2 cup basil leaves (Thai preferably)
4-5 mint leaves (chopped)
1 cup arugula
1 cup rice noodles (cooked)
1/4 cashews (toasted and chopped)
1/4 cup coconut flakes (toasted)

In a small bowl, whisk together all dressing ingredients except for the water. Add water, a couple of tablespoons at a time, to thin out the dressing to your liking. Taste and adjust seasoning accordingly. Place in the refrigerator while you chop the salad ingredients.

Toss all salad ingredients, except for the cashews and coconut flakes, with the dressing. Taste and adjust seasoning accordingly. Add the cashews and coconut flakes on top at the end so they remain crunchy. Squeeze the other half of your lime from the dressing on top (or slice lime and serve as garnish). Serve and enjoy!

Bon appetit!

[Recipe and Images via Bldg 25 Blog]

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