2 lebanese cucumbers
1 carrot, grated
2/3 cup cashews, dry roasted
1 red capsicum, finely sliced
1 green shallot, finely sliced
1/2 cup each of cilantro leaves and thai basil leaves
1 tbsp lime juice
1 tbsp soy sauce*
1 tbsp fish sauce
1 tsp rice vinegar
2 cloves garlic, minced
1 fresh red chili, de-seeded and minced
1 tsp sugar
* Recipe is gluten free if gluten free soy sauce is used
Combine all dressing ingredients in a bowl. Add more sugar or pepper as needed and set aside.
Slice the cucumber in half lengthwise, half again, then cut into 1 cm portions.
Place in a salad bowl. Add other vegetables and cashews.
Pour the dressing over and toss well.
Place herbs on a serving dish and spoon salad over. Serve immediately.