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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

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

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.

Find it online: https://yumfoodusa.com/cucumber-salad-with-roasted-cashews-and-chile/