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.
summer / vegan / gluten freeI could eat coconut all day in the summertime. Cold, crunchy, spicy salads like this one with a side of coconut iced tea, followed by coconut ice cream for dessert. I ask you, who needs so much dairy when the coconut exists? (Ok, don’t answer that, I know you cheese-lovers are a passionate bunch).
I’m calling this one a “Thai-inspired” dish. Jack and I are talking about taking a trip to Thailand next spring (!)… so until then, I bring you “Thai-ish.”
Coconut milk, lime, and red curry are flavors that I am crazy about… and here they create a delicious and creamy contrast to the crunchy chopped veggies and cashews. Add some cold rice noodles to make this a more filling “meal” salad… or omit the tofu to make it a lighter side dish.
thai coconut cucumber salad

- ⅓ cup coconut milk
- 1 teaspoon red curry paste
- 1 teaspoon fish sauce (omit if vegan, add extra soy sauce at the end if necessary, to taste)
- 1 teaspoon soy sauce (use tamari if gluten free)
- juice from ½ lime (reserve the other ½ lime to squeeze juice on at the end)
- 1 teaspoon agave
- ¼-1/2 teaspoons sriracha, to taste
- a few tablespoons of water, if needed, to thin it out
- ½ cup chopped cucumber
- ½ cup chopped red pepper
- ½ cup edamame, cooked
- ½ cup tofu, cubed, (baked, if you prefer, see method below)
- ¼ cup scallions, sliced, white and green parts
- ½ cup basil leaves, chopped (thai basil if you have it, I just had regular basil)
- 4 or 5 mint leaves, chopped
- 1 cup arugula or other salad greens
- 1 cup rice noodles, cooked (optional)
- ¼ cup cashews, toasted & chopped (optional)
- ¼ cup toasted coconut flakes (optional)
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