A Thai Cucumber Salad That Makes Any Day Better

Thai Cucumber Salad 2

Recipe by Katie Mae

Makes 4 servings | Ready in 10 minutes | Stores 5 days in fridge


½ cup cashews (optional)
1 medium cucumber, sliced into ½-inch quarters (about 8 oz)
1 small red bell pepper, sliced thin (about 8 oz)
1 small head of Napa cabbage, sliced thin (about 1 lb)
3 scallions, diced
½ cup cilantro, diced
4 Medjool dates, pitted (or 1 orange, peeled)
2 limes, juiced
¼ cup low-sodium vegetable broth
¼ cup rice vinegar
1 teaspoon ground ginger
1 teaspoon garlic granules


  1. Preheat oven to 350°F. Place the cashews on a baking dish. Toast in the oven for about 10 minutes, stirring after 5 minutes. When cashews are golden, remove from the oven and set aside to cool.
  2. In a medium-size bowl, add cucumber, bell pepper, cabbage, scallions, and cilantro. Toss gently.
  3. In a small blender, combine the remaining ingredients. Blend into a smooth and creamy dressing.
  4. Pour the dressing over the salad, and toss well. Sprinkle cashews over the salad just before serving, and enjoy!

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