Crushed cucumbers with cashew nuts
6 servings
20 minutes
Crushed cucumbers with cashew nuts are a refreshing and spicy dish from Pan-Asian cuisine. This salad impresses with a vibrant contrast of textures: crunchy cucumbers, toasted sesame seeds, and soft, creamy cashews. The crushed cucumbers absorb the flavorful dressing made of soy sauce, rice vinegar, coriander, lime juice, and spicy chili well. As a result, the dish has a layered taste – first the light sweetness of cane sugar, then the mild heat of ginger and chili complemented by nutty and fresh herbal notes of cilantro. This dish is perfect as a standalone appetizer or as a side to meat or fish dishes. It can be served at a summer dinner or included in an Asian feast menu – it always delights with its lightness and rich flavor.
1
Cut the cucumbers into quarters. Place each with the seeds down and smash with a knife until crunchy. You can wrap them in plastic beforehand. Then, cut the remaining cucumbers diagonally into diamonds. Place in a deep salad bowl.
- Cucumbers: 3 pieces
2
Chop the chili pepper. Cut the ginger into strips. Add to the cucumbers. You can also add green pepper. Squeeze juice from half a lime.
- Chili pepper: to taste
- Ginger: to taste
- Lime juice: 1 teaspoon
3
Heat a handful of coriander in a pan, grind it in a mortar with a teaspoon of sugar until powdered. Add to the cucumbers.
- Coriander seeds: pinch
- Cane sugar: 1 teaspoon
4
Add two tablespoons of soy sauce, one of rice vinegar, and a spoonful of any aromatic oil. Mix everything.
- Soy sauce: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 teaspoon
- Pumpkin seed oil: 1 teaspoon
5
To taste, add a handful of any nuts (preferably cashews), a handful of cilantro leaves, and a handful of sesame seeds (which can also be warmed beforehand).
- Cashews: 20 g
- Fresh cilantro (coriander): 1 sprig
- Sesame seeds: 10 g
6
At the end, sprinkle a handful of finely chopped green onions on top and pour in a tablespoon of oyster sauce, if available.
- Spring onion: to taste
- Oyster sauce: 1 teaspoon
