Thai Cucumber Salad with Cashew Butter

Looking for a side dish that is not only healthy, but has a kick? Then look no further. Betsy’s recipe for Thai Cucumber Salad with Cashew Butter is exactly what you are looking for. This Asian inspired dish blends the refreshing taste of cucumbers with the heat of jalapeño and a kick of cardamom. Great served as a salad, appetizer, or even with an entree.

2 large English cucumbers
1 jalapeño pepper, seeded and diced
2 tsp minced shallots
2 tbsp low-sodium soy sauce
2 T lime juice
1 tsp sugar
1 tsp Betsy’s Best Gourmet Cashew Butter
2 T chopped cilantro leaves
1/4 C cashews, chopped

Slice cucumbers either using a mandolin or thinly with a knife. Trim the jalapeño, slice in half lengthwise and remove the seeds before mincing. In a large bowl, combine the jalapeño, shallots, soy sauce, Betsy’s Best, lime juice and sugar, then stir to combine. Add the cucumbers and toss to combine. Transfer the mixture to a serving bowl and top with cilantro and cashews.

If you don’t need the heat, leave out the jalapeño and enjoy the flavors of the cardamom, cilantro and cashews.

Be sure to use Betsy’s Best Gourmet Cashew Butter with Cardamom or the Tai Cucumber Salad just won’t taste as good.

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