The past two weeks have been pretty big around our house. The kids are back in school, with my youngest starting Kindergarten. In our neck of the woods, that’s all day school, y’all! And this stay at home mom is a little excited about all that brings. I started my first “free” day with a leisurely stroll through the grocery store, after dropping the little ones off at school. Clear headed, able to remember all the things that needed to be bought, dreaming up ideas for new recipes and buying those ingredients, too. It was a remarkable change from the past two months of summer vacation and the past 9 years where kid-free shopping was all but a dream.
Ah, yes, we’ve entered a new era. And, I for one, am ready to embrace it. Starting with this Thai Style Carrot and Cucumber Salad. I whipped it up the other night to go along with the Red Thai curry chicken I was making. Incredibly refreshing next to the rich, spiciness of the curry, this salad was the perfect way to compliment and finish the meal.
To make this week even better, I’ll be co-hosting my favourite link up party, Fiesta Friday, with Loretta @ Safari of the Mind. Full of talented bloggers, creating incredible dishes, this is the place to be if you’re looking for recipe inspiration.
Thai Style Carrot and Cucumber Salad
2 cloves of garlic, minced
2 tbsp fish sauce
1/4 Cup fresh lime juice
2 tbsp extra virgin olive oil
2 tbsp coconut sugar
1 English cucumber, julienned or spiralized
4 carrots, julienned or spiralized
1/2 Cup cilantro
1/2 C cashews, chopped
In a salad bowl, whisk together the garlic, fish sauce, lime juice, olive oil and coconut sugar. Julienne or spiralizethe carrots and cucumbers and add them to the bowl, tossing gently. Mix in the cilantro and cashew and serve.