I could eat coconut all day in the summertime. Cold, crunchy, spicy salads like this one with a side of coconut iced tea, followed by coconut ice cream for dessert. I ask you, who needs so much dairy when the coconut exists? (Ok, don’t answer that, I know you cheese-lovers are a passionate bunch). I’m calling this one a “Thai-inspired” dish. Jack and I are talking about taking a trip to Thailand next spring (!)… so until then, I bring you “Thai-ish.” Coconut milk, lime, and red curry are flavors that I am crazy about… and here they create a delicious and creamy contrast to the crunchy chopped veggies and cashews. Add some cold rice noodles to make this a more filling “meal” salad… or omit the tofu to make it a lighter side dish.
