loveandlemons
thai coconut cucumber salad
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.
👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
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.
2
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.
3
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.
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