Thai cucumber salad with cashews and mint


    This is a recipe for a cucumber salad with cashews and fresh mint. There are a lot of variations of this salad so you can try using various nuts, such as almonds or peanuts, if you prefer them. You can also add leftover cooked chicken to this salad - it’s delicious!

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    Serves: 4 

    • Dressing
    • 2 tablespoons honey
    • 2 tablespoons peanut butter
    • pinch dried chilli flakes
    • 2 tablespoons soy sauce
    • 2 tablespoons apple cider vinegar
    • salt to taste
    • Salad
    • 75g cashews
    • 500g cucumbers, peeled, sliced lengthwise, seeds removed and diced
    • 1 bunch fresh mint

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. To make the dressing; mix honey with peanut butter, a pinch of dried chilli flakes, apple vinegar, soy sauce and a little salt.
    2. Place cashews in a frying pan and cook over medium-high heat until golden brown and slightly toasted. You can finely chop them, or you can leave them whole since they are a soft nut.
    3. Combine cashews with the sliced cucumbers, top with dressing and freshly chopped mint.

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