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Recipe for Southeast Asian Tomato and Cucumber Salad


For the dressing:

  • *2-3 teaspoons Thai fish sauce I used Thai Kitchen brand
  • *juice of 1 fat thin-skinned lime
  • *1-2 teaspoons pure maple syrup
  • *1 large garlic clove minced
  • *4 tablespoons minced fresh basil or use a combination of basil and cilantro
  • *1/2 hot red chile pepper seeded and minced
  • *splash of toasted sesame oil- optional

For the salad:

  • *about 1 cup tiny tomatoes I used a combination of cherry, sungold and yellow pear tomatoes, and sliced the bigger ones in half
  • *about 1 cup chopped tomatoes preferably heirloom (any color you like)
  • *1 fat kirby cucumber chopped

For the garnish:

  • *handful or two of raw cashews- optional


  • 1. Whisk together the fish sauce, lime juice, maple syrup, garlic, chile pepper, and optional sesame oil.
  • 2. In a larger bowl, mix the tomatoes and cucumbers together. Add the dressing and mix again. Taste and adjust the amount of fish sauce and/or maple syrup, if necessary.
  • 3. Spoon the salad onto plate(s) and garnish with raw cashews, if you like.