The undeniable simplicity of this salad is astounding! The crunchy astringent taste of cucumbers, the sweet crisp edge of carrots, cashews and red peppers, the pungent, licorice notes of  cilantro and basil and the spicy, salty, sweet and sourness of lime, soy sauce, rice wine vinegar and chili produces a memorable flavor explosion that you will need to make again and again!

You may substitute roasted almonds for cashews, but the sweet tone of the roasted and lightly salted cashews will be missing. However, the salad will still be amazingly “Thai.”

Salad Ingredients:

1 English cucumber, 1/2″ cubes or thick slices

1 carrot, grated or julienned

1 cup whole roasted cashews, lightly salted or unsalted

1/2 large red bell pepper or 1 small red pepper, sliced thinly

2 spring (green) onions, sliced

generous handful of fresh cilantro and fresh basil

Dressing:

1 Tbsp. lime juice

1 Tbsp. soy sauce

1 Tbsp. fish sauce

1 tsp. white wine vinegar, or rice vinegar

2-3 cloves fresh garlic, pressed or minced

1 fresh red chili, de-seeded and minced, OR 1-2 tsp. chili sauce, OR 1/4 to 1/2 tsp. dried crushed chili

1-2 tsp. white sugar (to taste)

pinch of white pepper or substitute regular black pepper

Directions:

Mix all salad ingredients in a large bowl, toss lightly. Whisk together all dressing ingredients or pulse in a food processor just until combined. Or use a mortar and pestle. Right before serving, drizzle dressing over salad and toss again lightly. Serve immediately. Serves 2

Photo source: preppypaleo