thai coconut cucumber salad
Make this thai coconut cucumber salad for a bright, crunchy side ready in 35 minutes.
Ingredients
- Cucumbers
- Red bell pepper
- Green bell pepper
- Green onions
- Fresh herbs (cilantro or mint)
- Firm tofu
- Olive oil
- Salt
- Black pepper
- Lime or lime juice
- Fish sauce
- Coconut milk
- Sugar
- Cashews
- Coconut flakes
Instructions
Step 1: Whisk the Dressing and Chill
In a small bowl whisk together the dressing ingredients until smooth and glossy, adding a splash of water if needed to reach a light, pourable consistency; taste and adjust for brightness and saltiness with more lime or fish sauce as needed. Put the dressing in a small glass jar and pop it in the refrigerator while you prepare everything else so it cools and the flavors meld — this keeps the dressing fresh and pleasantly chilled when it meets the vegetables.
Step 2: Bake the Tofu Until Golden
Press and cut firm tofu into small, even cubes so they cook uniformly. Arrange the cubes in a single layer on a square of foil on a rimmed baking sheet, drizzle with olive oil, season with salt and pepper, and roast in a 350°F oven until the edges are golden and slightly crisp, about 15–20 minutes; then remove and let the cubes cool for roughly 15 minutes so they hold their shape and remain pleasantly firm when tossed into the cold salad.
Step 3: Toss the Salad with the Chilled Dressing
Combine the chopped cucumbers, diced red and green bell peppers, sliced green onions and herbs in a roomy bowl, then pour the chilled dressing over and toss gently to coat every piece — fold in the cooled, golden tofu cubes at this point so their crisp edges stay intact and the tofu warms slightly from contact. Taste the salad and adjust for acidity and salt; if you like, squeeze a little extra lime over the tossed salad.
Step 4: Add Crunch, Finish and Serve
To preserve crunch, sprinkle the cashews and coconut flakes on top just before serving so they remain crisp; add lime wedges on the side for extra brightness and give the bowl a final, gentle toss only if needed. Plate the salad in a smooth white ceramic serving bowl, garnish with extra herbs, and serve immediately to highlight the contrast of glossy dressing, crisp cucumber, toasted tofu edges and crunchy toppings.
Notes
- Store dressing separately to keep cucumbers crisp
- Press tofu at least 15 minutes to remove excess water
- Toast coconut flakes and cashews briefly for best crunch
- Adjust lime and fish sauce to taste for acidity and salt
- Reheat tofu in the oven to restore crisp edges before tossing