Cucumber Thai Salad

scroll down arrow

SERVES: 2
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

Thai, Lime & Coriander Dressing 1/2 cup

Method

  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.

Explore Our Recipes

Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.

Char Grilled Steak with Handcut Chips and Birch & Waite Classic Béarnaise Sauce
Wagyu Beef and Maple Bacon Burger with Birch & Waite Premium Burger Sauce
Mexican Burrito Bowl with Birch & Waite Smokey Chipotle Mayonnaise
Vegan Okonomiyaki with Birch & Waite Vegan Mayonnaise
Vegan Grazing Platter
Spiced Roast Potato Salad with Birch & Waite Aioli Garlic Mayonnaise
Moroccan Roast Pumpkin with Birch & Waite Green Goddess Dressing
Harissa and Maple Roasted Cauliflower Steaks with Birch & Waite Vegan Aioli Garlic Mayonnaise
Roast Vegetable Tostadas with Birch & Waite Vegan Smokey Chipotle Mayonnaise
Chicken Chickpea Quinoa Power Salad with Birch & Waite Green Goddess Dressing
Chickpea Salad with Birch & Waite Greek Lemon Dressing
Roasted Veggies and Grilled Corn with Birch & Waite Smokey Chipotle Mayonnaise
Poached Eggs on Spinach with Birch & Waite Hollandaise Sauce
Chicken Freekah Salad with Birch & Waite Whole Egg Mayonnaise
Stone Fruit and Haloumi Salad with Birch & Waite Beetroot & Blood Orange Dressing
Lemon Crumbed MSC Snapper and Twice Cooked Potato Wedges with Birch & Waite Tartare Sauce
Vegetarian Pizza with Birch & Waite Italian Truffle Mayonnaise
Poke Bowl with Birch & Waite Japanese Style Dressing
Sweet Toasted Brioche with Crab, Heirloom Tomato and Chive Salad with Birch & Waite Hollandaise Sauce
Ham Hock, Leek and Egg Tartlets with Birch & Waite Hollandaise Sauce
Wagyu Beef Burger with Birch & Waite Aioli Garlic Mayonnaise and Birch & Waite Beetroot Relish
Seared Tuna Salad with Birch & Waite Japanese Style Dressing
Steamed Asparagus and Broccolini with Birch & Waite Hollandaise Sauce
Fritto Misto with Birch & Waite Aioli Garlic Mayonnaise
Porterhouse Steak with Birch & Waite Japanese Style Dressing
Prawn Cocktail Salad with Birch & Waite Creamy Cocktail Seafood Sauce
More Inspiration

Explore Our Range

We've created a wide range of fresh, superior quality products, all made with the finest, fresh, Australian ingredients from our kitchens in Marrickville, Sydney.

Fresh Mayonnaises
Fresh Dressings
Fresh Sauces
Fresh Relishes
Fresh Desserts
See All Products

Contact us

Email: cs@birchandwaite.com.au

Phone: +61 2 8668 8000

Cucumber Thai Salad

Ingredients

SERVES: 2
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

Thai, Lime & Coriander Dressing 1/2 cup


Method

  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.

© Birch & Waite Foods Pty Ltd 2019