Cucumber Cashew Pad Thai Salad
Serves 415 mins prep5 mins cook
A light, crunchy summer salad inspired by pad Thai flavors, featuring spiralized cucumber, cashew butter dressing, and topped with sautéed chicken thigh. It's creamy, sweet, spicy, and tangy, perfect for a refreshing lunch.
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What you need
Instructions
1: Spiralize the cucumber and place it in a bowl with some salt for 5 minutes, then drain the liquid. 2: Shred the carrot and red pepper, and chop the scallions and cilantro. 3: In a mixing bowl, combine the cucumber, carrot, red pepper, shredded cabbage, cashews, cilantro, and scallions. 4: In a blender, combine cashew butter, lime juice, coconut aminos, fish sauce, sesame oil, sriracha, coconut milk, grated ginger, and minced garlic. Blend until smooth. 5: Pour the dressing over the salad and toss to combine.View original recipe