Crunchy Cucumber and Coconut Salad with added Cashew Nuts

A delicious and crunchy salad with coconut and cashews. Add some cold rice noodles to make this a more filling “meal” salad. This dish is perfect for warm weather and is sure to be a hit at any gathering.

Here are some vegan alternatives for the Scrumptious Crunchy Cucumber and Coconut Salad Recipe

Dressing:

• Replace the fish sauce with extra soy sauce or tamari for a gluten-free option.
• Ensure the soy sauce or tamari you use is vegan.

Salad:

Use a vegan feta cheese alternative or omit the feta cheese altogether. You could also use marinated tofu or tempeh for a similar texture and added protein.

• Ensure all other ingredients like sriracha and toasted coconut flakes are vegan.

Ingredients

Dressing:

• 1 tsp fish sauce omit if vegan; add extra soy sauce at the end if necessary, to taste
• 1 tsp soy sauce use tamari if gluten-free
• 1 lime ½ lime juice (reserve the other ½ lime to squeeze the juice on at the end)
• ¼-½ tsp sriracha to taste
• a few tablesoons of water, if needed, to thin it out

Salad:

• 2 reels feta cheese
• ½ cup chopped cucumber
• ½ cup chopped red pepper
• 4 or 5 mint leaves washed and chopped
• ¼ cup cashews toasted and chopped
• ¼ cup toasted coconut flakes

Instructions

Dressing:

1. Whisk fish sauce, soy, lime juice, and sriracha in a small bowl. Thin with water if needed. Chill.Salad
2. Toss feta, cucumber, red pepper, and mint with dressing. Adjust to taste.Finish
3. Top with cashews and coconut flakes for crunch. Squeeze fresh lime over the top and dive in.

Prep

15 min

Total

15 min

Serves

6 servings

Side DishThaiPrint

Ingredients

Dressing:

• 1 tsp fish sauce, omit if vegan; add extra soy sauce at the end if necessary, to taste
• 1 tsp soy sauce, use tamari if gluten-free
• 1 lime, ½ lime juice (reserve the other ½ lime to squeeze the juice on at the end)
• ¼-½ tsp sriracha, to taste
• a few tablesoons of water, if needed, to thin it out

Salad:

• 2 reels feta cheese
• ½ cup chopped cucumber
• ½ cup chopped red pepper
• 4 or 5 mint leaves, washed and chopped
• ¼ cup cashews, toasted and chopped
• ¼ cup toasted coconut flakes

Method

1. Prepare the Dressing: 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. Chop Salad Ingredients: Toss all salad ingredients, including sliced feta cheese, except for the cashews and coconut flakes, with the dressing. Taste and adjust the amount of dressing and seasonings as desired.

   

3. Final Touches: Add the cashews and coconut flakes on top at the end so they remain crunchy.