Loading…
Thai Cashew Cucumber Salad
By · 4 servings
2m prep time
3m cook time
by Chef Madison Tormey
The perfect combination of sweet, crunchy and salty in an Asian inspired salad highlighting our newest addition to the Thrive line, cucumber!
Print recipe
Ingredients
- 2 c. Thrive Cucumber
- 1 c. Roasted cashew, halves & pieces
- 1 c. Thrive cilantro
- 1 c. Thrive Chopped onion
- 1 c. minced jalapeno
- 1 Dash salt & pepper, to taste
- 2 tbsp. brown sugar
- 1 c. Seasoned rice vinegar
- 2 tbsp. soy sauce
- 1 c. Water
Directions
- In a medium sized bowl combine cucumber, roasted cashews, cilantro, onion dices, minced jalapeno and salt & pepper.
- Add 1/4 cup water to refresh and stir well. In a small container combine brown sugar, rice vinegar, and soy sauce. Mix to dissolve brown sugar.
- Add dressing to cucumber mixture and mix well.
- Refridgerate and let fully refresh for 20 minutes and enjoy!