Cucumber Salad with Roasted Cashews and Chile

Cucumber Salad with Roasted Cashews and Chile is a crisp and refreshing dish, combining crunchy cucumber batons with roasted cashews, a punchy chile oil, and a savory herb dressing for a perfect burst of flavor and texture.

Why You’ll Love This Recipe

This Cucumber Salad with Roasted Cashews and Chile offers a vibrant mix of spicy, savory, and fresh flavors in each bite. The cooling cucumber contrasts beautifully with the heat of the chile oil, while the roasted cashews provide a rich, nutty crunch. Ready in just minutes, this salad is an ideal accompaniment for grilled dishes, Asian-inspired meals, or as a refreshing, bold side at any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 medium cucumbers, sliced into batons
• 1/2 cup roasted cashews, finely chopped
• 2 tablespoons chile oil (with some crisp for texture)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or sugar
• 2 tablespoons fresh cilantro, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, salt, and pepper.
2. Add the sliced cucumber to the bowl and toss well to coat.
3. Sprinkle in the roasted cashews and chopped cilantro.
4. Drizzle over the chile oil, including some of the crisp bits for extra texture and flavor.
5. Gently toss everything together until evenly coated.
6. Transfer to a serving plate and drizzle with a little extra chile oil if desired.
7. Serve immediately for the freshest texture, or chill briefly before serving for a slightly more intense flavor.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 210 kcal per serving

Variations

• Nut Substitution: Use roasted peanuts or almonds instead of cashews for a different flavor and crunch.
• Extra Heat: Add a few thinly sliced fresh red chilies along with the chile oil for an extra spicy kick.
• Herb Blend: Mix in fresh mint or Thai basil along with cilantro for a more complex herbal flavor.
• Tangy Twist: Add a squeeze of lime juice for extra brightness.
• Sweet and Spicy: Increase the honey slightly for a sweeter contrast to the spice.

Storage/Reheating

This salad is best enjoyed fresh.
If needed, store in an airtight container in the refrigerator for up to 1 day.
The cucumbers may release water as they sit, slightly diluting the dressing, so toss again before serving if necessary.

FAQs

Can I use English cucumbers?

Yes, English cucumbers are ideal because of their thin skin and fewer seeds.

Is it necessary to chop the cashews?

Finely chopping the cashews distributes their flavor and crunch evenly throughout the salad.

Can I make this salad ahead of time?

It is best assembled just before serving to preserve the cucumbers’ crispness, but the dressing can be prepared in advance.

What can I substitute for chile oil?

You can use a spicy sesame oil blend or drizzle with sriracha for a different spicy flavor.

Is this recipe vegan?

Yes, it is vegan if you use sugar instead of honey.

How spicy is this dish?

The heat level can be adjusted by the amount of chile oil and crisp you use.

Can I add other vegetables?

Yes, thinly sliced radishes or shredded carrots make excellent additions.

How do I keep the cucumbers crisp?

Serve the salad immediately after dressing or chill the cucumbers before tossing.

What type of chile oil works best?

A chile crisp with both oil and crunchy bits provides the best texture and flavor balance.

Can I use low-sodium soy sauce?

Yes, low-sodium soy sauce works well and helps control the saltiness of the dish.

Conclusion

Cucumber Salad with Roasted Cashews and Chile is a vibrant, easy-to-make side that perfectly balances refreshing crunch, nutty richness, and spicy heat. Ideal for warm days, quick meals, or as a bold accompaniment to a variety of dishes, it is a simple yet flavor-packed salad that never fails to impress.

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Cucumber Salad with Roasted Cashews and Chile

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This Cucumber Salad with Roasted Cashews and Chile bursts with flavor and texture, featuring crisp cucumbers, crunchy roasted cashews, a spicy chile oil drizzle, and a savory herb dressing — a refreshing, quick, and vibrant side perfect for any occasion. #cucumbersalad #spicysalad

• Author: Asma
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 servings
• Category: Salad, Side Dish
• Method: No-Cook, Tossing
• Cuisine: Asian
• Diet: Vegan

Ingredients

• 2 medium cucumbers, sliced into batons

• 1/2 cup roasted cashews, finely chopped

• 2 tablespoons chile oil (with some crisp bits for texture)

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon honey or sugar

• 2 tablespoons fresh cilantro, finely chopped

• 1 clove garlic, minced

• 1/2 teaspoon salt

 

• 1/4 teaspoon black pepper

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Instructions

1. In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, salt, and pepper.

2. Add the sliced cucumber to the bowl and toss well to coat.

3. Sprinkle in the roasted cashews and chopped cilantro.

4. Drizzle over the chile oil, making sure to include some crisp bits for added texture.

5. Gently toss everything together until evenly combined.

6. Transfer to a serving plate and drizzle with a little extra chile oil if desired.

7. Serve immediately for maximum crunch, or chill briefly before serving for more intense flavor.

Notes

• Substitute cashews with roasted peanuts or almonds if preferred.

• Adjust the amount of chile oil based on your spice tolerance.

• Best eaten the same day to keep the cucumbers crisp.