Thai Cucumber Salad

Allergens

Soy (in tamari), Cashews, Sesame (in tamari)

Ingredients

• 2 large cucumbers, thinly sliced
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh basil leaves, roughly chopped
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/3 cup lime juice (about 2 limes)
• 2 tablespoons tamari or soy sauce (gluten
• free if needed)
• 1 tablespoon agave nectar or maple syrup
• 1 teaspoon sriracha (optional)
• 1/4 cup chopped cashews

Instructions

1. In a large bowl, combine the thinly sliced cucumbers, chopped mint, basil, and cilantro leaves.
2. In a separate small bowl, whisk together lime juice, tamari or soy sauce, agave nectar or maple syrup, and sriracha (if using).
3. Pour the dressing over the cucumber mixture and toss to combine.
4. Gently fold in the chopped cashews.
5. Allow the salad to rest for 10 minutes to let the flavors meld together.

Chef’s Insight

Choose small, tender cucumbers for the best texture and flavor.

Notes

This recipe is suitable for a vegan diet.