Cucumber & cashew nuts

Cucumber & cashew nuts

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
3 assorted small cucumbers, cut into thin rounds, ideally using a mandoline
1 large pinch salt
50g toasted cashew nuts, roughly chopped
1 tablespoon vegetable oil
2 tablespoons lime juice
1/2 tablespoon caster sugar
2 teaspoons nuoc mam fish sauce
1 red chilli, finely chopped
1/2 garlic clove, crushed

Method

  1. Arrange the cucumber rounds in a colander and sprinkle with salt. Leave for 30 minutes to draw out the water. Dab off any excess liquid and put the rounds into a dish with half the cashew nuts. Mix all the other ingredients, except for the remaining cashew nuts, to make a dressing and pour enough of this over the cucumber to coat it. Sprinkle the remaining cashew nuts on top and serve immediately.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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