Revolutionary Recipe: Thai Cucumber Salad

Total Time: 10 minutes

Number of servings: 4

Per Serving 74 calories

Fat 1 g

Carbs 17 g

Protein 3 g

4

Ingredients

• ½ cup cashews (optional)
• 1 medium cucumber, sliced into ½-inch quarters (about 8 oz)
• 1 small red bell pepper, sliced thin (about 8 oz)
• 1 small head of Napa cabbage, sliced thin (about 1 lb)
• 3 scallions, diced
• ½ cup cilantro, diced
• 4 Medjool dates, pitted (or 1 orange, peeled)
• 2 limes, juiced
• ¼ cup low-sodium vegetable broth
• ¼ cup rice vinegar
• 1 teaspoon ground ginger
• 1 teaspoon garlic granules

Instructions

1. Preheat oven to 350°F.
2. Place the cashews on a baking dish. Toast in the oven for about 10 minutes, stirring after 5 minutes.
3. When cashews are golden, remove from the oven and set aside to cool.
4. In a medium-size bowl, add cucumber, bell pepper, cabbage, scallions, and cilantro. Toss gently.
5. In a small blender, combine the remaining ingredients. Blend into a smooth and creamy dressing.
6. Pour the dressing over the salad, and toss well. Sprinkle cashews over the salad just before serving, and enjoy!

Notes