1 - 2small Thai chilis (or serrano)seeded and thinly sliced
3tbspavocado oilor other neutral oil
The Salad
1large seedless cucumber
1medium to large jicamapeeled, spiralized, noodles trimmed
1large carrotpeeled, spiralized, noodles trimmed
4scallionsthinly sliced
4red radishesthinly sliced into rounds
¼cupfresh cilantro leaves
¼cupThai basil or regular basil leavesthinly sliced
¼cupchopped roasted unsalted cashews
lime wedgesfor serving
Instructions
Make the dressing. In a food processor, combine all the ingredients for the dressing and pulse until smooth.
Make the salad. Halve the cucumber crosswise, then slice each half lengthwise to create a slit, being careful not to pierce any farther than its center. Spiralize both halves with blade a, then pat the noodles dry and place them in a large bowl. Add the jícama, carrot, scallions, radishes, cilantro, and basil. Pour the dressing over the salad and toss thoroughly to combine.
Divide the salad among four plates and garnish with the cashews. Serve with lime wedges.
If you don't have a spiralizer, you can just julienne the vegetables by hand with a chef's knife.