1 teaspoon fish sauce (omit if vegan, add extra soy sauce at the end if necessary, to taste)
1 teaspoon soy sauce (use tamari if gluten free)
juice from ½ lime (reserve the other ½ lime to squeeze juice on at the end)
1 teaspoon agave
¼-1/2 teaspoons sriracha, to taste
a few tablespoons of water, if needed, to thin it out
for the salad:
½ cup chopped cucumber
½ cup chopped red pepper
½ cup edamame, cooked
½ cup tofu, cubed, (baked, if you prefer, see method below)
¼ cup scallions, sliced, white and green parts
½ cup basil leaves, chopped (thai basil if you have it, I just had regular basil)
4 or 5 mint leaves, chopped
1 cup arugula or other salad greens
1 cup rice noodles, cooked (optional)
¼ cup cashews, toasted & chopped (optional)
¼ cup toasted coconut flakes (optional)
In a small bowl, whisk together all dressing ingredients. Add a bit of water if necessary to thin the dressing to your desired consistency. Taste and adjust seasonings. Place in the refrigerator while you chop salad ingredients.
Toss all salad ingredients, except for the cashews and coconut flakes, with the dressing. Taste and decide how much or little dressing you like. Adjust for seasonings. Add the cashews and coconut flakes on top at the end so they remain crunchy. Squeeze more lime juice on top (or serve with lime slices on the side) and serve.
optional, bake the tofu:
cut firm tofu into small cubes. Arrange on foil on a baking sheet. Drizzle with olive oil, salt and pepper. Bake in a 350 degree oven for 15-20 minutes or until golden brown on the edges. Let cool for 15 minutes or so before you toss into a cold salad.
Recipe by Love and Lemons at https://www.loveandlemons.com/thai-coconut-cucumber-salad/