Cucumber Thai Salad
|4 x cucumbers deseeded and sliced|
|½ cup of toasted and roughly chopped cashews|
|½ cup mint leaves chopped|
|½ cup coriander leaves chopped|
|3 x seed in chilies|
|1/3 cup Birch & Waite Thai Lime & Coriander dressing|
Deseed and slice your cucumbers, prepare your mint and coriander leaves and chili. In a non-stick pan, gently roast your cashews whole, remove from heat once they have a slight golden colour and roughly chop.
Add your newly golden cashews to your cucumber and fresh herb mix and toss well with the Thai Lime & Coriander dressing.
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