Cucumber Thai Salad

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PREP TIME: 10 minutes

cucumbers, deseeded and sliced 4

toasted and roughly chopped cashews 1/2 cup

mint leaves chopped 1/2 cup

coriander leaves chopped 1/2 cup

red chilies 3


  1. Deseed and slice the cucumbers. Then slice the red chilies and chop the mint and coriander leaves and chili.
  2. In a non-stick pan, gently roast your cashews whole, remove from heat once they have a slight golden colour and allow to cool before roughly chopping.
  3. Add the cashews to the cucumber and fresh herb mix and toss well with the Birch & Waite Thai, Lime & Coriander Dressing.

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