ThaiEasy · Cold
Cucumber Cashew Salad with Lime Chili
Cool cucumber and shredded carrot get tossed with lime juice and cayenne until the vegetables start to relax and the dressing becomes something close to a light pickle. Cashews scattered over the top bring a buttery crunch, and fresh cilantro ties everything together into a salad that is bright, a little fiery, and genuinely refreshing.
Prep
15 min
Rest
5 min
Total
20 min
Method
Prep Work
1
Halve cucumbers lengthwise, scoop out seeds with a spoon, then cut into half-moons about 1/4 inch thick. Place in a large mixing bowl.
2
Peel and thinly slice the yellow onion into half-moons. Add to the cucumber.
Toast Those Nuts
4
Place cashew nuts in a dry wok or skillet over medium heat. Toast, stirring constantly, for 3-4 minutes until golden and fragrant. Watch carefully - they go from golden to burned quickly! Transfer to a plate to cool.
Make the Dressing
Bring It All Together
7
Add the toasted cashews and most of the fresh herbs. Give one more gentle toss.
8
Let the salad rest for 5 minutes so the cucumbers can absorb those beautiful flavors. Sprinkle remaining herbs on top before serving.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
442
per serving
Protein
13g
Carbs
30g
Fat
34g
Sat. fat
6g
Fiber
4g
Sugar
10g
Sodium
324mg
Gluten FreeDairy FreeVeganHeart HealthyAnti InflammatoryLow SodiumHealthy FatsVitamin C
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
ACarbonAEU all-round· both agree
Water
1.0m³
Land
27Pt
Runoff
0.07g P
Cucumber drives 38% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
4
Sweet
4
Salty
7
Sour
2
Bitter
5
Spicy
Textures
CrispyCrunchyTender
Aromas
HerbalCitrusNutty
Kitchen Equipment
Techniques
Safety & Storage
Allergen Warning
This salad contains cashew nuts. For individuals with tree nut allergies, this dish must be avoided completely. Even trace amounts can cause severe reactions.
Cross Contamination
If using shared kitchen equipment (wok, cutting boards, bowls), thoroughly clean between uses to prevent cross-contact with other allergens. Never reuse utensils without proper washing.
Handling
When toasting cashews, stir constantly over medium heat for 3-4 minutes. Monitor closely — cashews can transition from golden to burned in seconds. Remove from heat immediately when fragrant and golden.
Storage
Store leftover salad in an airtight container in the refrigerator. Best consumed within 1-2 days for optimal freshness of cucumber and herbs.
High Risk Population
Young children, elderly individuals, and immunocompromised persons should only consume this salad if it has been properly refrigerated and prepared with clean equipment to avoid bacterial contamination.
Equipment Safety
Use dry cookware when toasting nuts. Moisture causes oil splatters and uneven toasting. Allow toasted nuts to cool on a separate plate before adding to salad.
Pro Tips
Technique
Toast those cashews like your grandmother is watching — constant movement over medium heat until golden and fragrant, about 3-4 minutes. They go from perfect to burned faster than you can say 'pad khrap'! Let them cool completely before adding, or they'll turn soft and sad in the salad.
Substitution
No cashews? Roasted peanuts work beautifully na krap — same crunch, different flavor groove. Want it spicier? Add a Thai chili or two finely minced. Prefer it milder? Reduce the cayenne and let the cool cucumber and lime shine instead.
Seasonal
When Thai basil is in season, use it generously — its peppery-anise character plays beautifully with the lime. In cooler months, regular basil is a fine substitute though the dish won't have quite the same aromatic soul.
From the chef
This salad brings back memories of my grandmother market na krap — she would always set out small bowls of crunchy accompaniments for guests to nibble while the main curry bubbled away. I added toasted cashews to make it satisfying enough to be a meal on its own, and that lime-chili dressing? Pure four-pillar magic hitting every note your tongue can dance to.
TagsThai InspiredSpicyVegetarianQuickCrunchyRefreshingNo Cook
AllergensTree Nuts
Source: generated · May 30, 2026