Chilled crunchy summer veggies are tossed with herbs and a spicy, tangy curry coconut dressing. Serve it for a vegan weeknight dinner as a main or side.
I could eat coconut all day in the summertime. Cold, crunchy, spicy salads like this one with a side of coconut iced tea, followed by coconut ice cream for dessert. I ask you, who needs so much dairy when the coconut exists? (Ok, don’t answer that, I know you cheese-lovers are a passionate bunch).
I’m calling this one a “Thai-inspired” dish. Jack and I are talking about taking a trip to Thailand next spring (!)… so until then, I bring you “Thai-ish.”
Coconut milk, lime, and red curry are flavors that I am crazy about… and here they create a delicious and creamy contrast to the crunchy chopped veggies and cashews. Add some cold rice noodles to make this a more filling “meal” salad… or omit the tofu to make it a lighter side dish.
thai coconut cucumber salad
- ⅓ cup coconut milk
- 1 teaspoon red curry paste
- 1 teaspoon fish sauce (omit if vegan, add extra soy sauce at the end if necessary, to taste)
- 1 teaspoon soy sauce (use tamari if gluten free)
- juice from ½ lime (reserve the other ½ lime to squeeze juice on at the end)
- 1 teaspoon agave
- ¼-1/2 teaspoons sriracha, to taste
- a few tablespoons of water, if needed, to thin it out
- ½ cup chopped cucumber
- ½ cup chopped red pepper
- ½ cup edamame, cooked
- ½ cup tofu, cubed, (baked, if you prefer, see method below)
- ¼ cup scallions, sliced, white and green parts
- ½ cup basil leaves, chopped (thai basil if you have it, I just had regular basil)
- 4 or 5 mint leaves, chopped
- 1 cup arugula or other salad greens
- 1 cup rice noodles, cooked (optional)
- ¼ cup cashews, toasted & chopped (optional)
- ¼ cup toasted coconut flakes (optional)
- 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.
- Toss all salad ingredients, except for the cashews and coconut flakes, with the dressing. Taste and decide how much or little dressing you like. Adjust for seasonings. Add the cashews and coconut flakes on top at the end so they remain crunchy. Squeeze more lime juice on top (or serve with lime slices on the side) and serve.
- cut firm tofu into small cubes. Arrange on foil on a baking sheet. Drizzle with olive oil, salt and pepper. Bake in a 350 degree oven for 15-20 minutes or until golden brown on the edges. Let cool for 15 minutes or so before you toss into a cold salad.
This was delicious! I did the 1/2 tsp sriracha and found it could use a little bit more actually. But it was very refreshing, flavourful and very crunchy. I ommitted the noodles and would do the same next time. Next time I will also double the cashews.
So glad you enjoyed it, Brooke!
My husband wanted a new salad, not our “usual ones”, so I browsed your blog and decided to make this salad 😉
My rice noodles were way too long, next time, I must cut them before cooking for easier eating 😀
And we found that the dressing needs even more zing, so next time I’ll adjust the paste and sauce amount. The coconut milk neutralizes the chilli very well 😀
I’ll definitely make this again!
Sounds like a really refreshing idea!
This looks so fresh and delicious!
OMG. Made this salad last night and again tonight. Spectacular. Anyone know the calorie count? I am guessing the recipe as is – 175 calories per serving.
The photos are just beautiful!
I will try this recipe.
In Thailand we use Thai basil, which is spicier, in a dish called “phad kaprao.”
It’s a popular dish that’s often served with a fried egg on top.
I spent 2 and half months travelling around thailand and I fully recommend it. You really must go to Pai though (100km north of Chiang Mai) – such a beautiful place in the mountains 🙂 x
These are some of my most favorite flavors as well, and I can’t help but get kind of excited when I come across recipes like this because I always keep coconut milk and red curry paste on hand. And with our state under a stretch of insanely hot weather, I could make this tonight and be thrilled to eat every last bite of it.
soooo in the coconut camp, my friend. breakfast/lunch/din… this is perfect, and i’m always looking for good curry dishes 🙂
Wow! So many of my favourite things in one salad! Looks delicious 🙂
this looks extra-yummy. i’m also a big fan of thai food and would love to plan a trip to thailand soon too – it’s been on my list for way too long!
I just made this delicious recipe. The dressing was my favorite part!!! I loved the crunch too! So happy to have discovered this blog. You have a tasty talent!
thanks Nirasha! glad you liked 🙂
Oh, this looks delicious! Right up our alley. We are enjoying Southeast Asian flavors more and more lately! 🙂
Wow I am in some good company over there on the Free People blog 🙂 This salad looks amazingly fresh and perfect for the summer! What a great combo of so many amazing flavors. Thanks for sharing and of course for your, as always, lovely photos.
Love Thai dishes and this is totally my kinda salad .. irrespective of what the season is 🙂
This is my kind of salad, light and crunchy. I’ve been in a coconut loving mood lately as well, my favorite treat is coconut butter straight from the jar!
Thanks for sharing this, it looks like a perfect summer salad. Thai flavours work so well with fresh crisp chopped veg! Will def. try this one!
Sounds like a really refreshing idea! Coconut, herbs, and veg–fabulous.
I just made this for lunch! I literally read the recipe, went to the grocery store, and made it for lunch within an hour. It was delicious! Although, mine might have to be titled “noodle and cashew salad”. Because it was pretty heavy on the noodles and cashews, and I loved it!
Ha, wow, glad you liked it! 🙂
I posted about it today 🙂
http://aftonmcaferty.blogspot.com/2012/06/yum-lunch.html
nice! (and I over-eat salad too:)
This looks so fresh and delicious! Totally agree about the dairy comment, I love a good cheese but coconut is a fantastic substitute for milk and ice cream!