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Cucumber crunch salad with curried cashews

Crisp cucumber, juicy tomato, and fresh herbs—bright and refreshing.
Curried cashews add deep crunch and sweet heat.
A tangy, creamy dressing ties it all together for a perfect bite.

side dish ⏱ 45 min 280 kcal / portion 22.0 g carbs / portion (estimated) vegetarian tree nuts 🔗 Original source

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Cucumber crunch salad with curried cashews
v5 · rb0e705f985 20260727Z1751 nigella seed to taste 79.9 ml olive oil 🔥 preheat oven to 170°C 🌀 ⏱ 30 min mix cucumbers and tomatoes with half a teaspoon of salt, then leave to sit 🔪 drain cucumber and tomato and discard the released liquid 🌀 mix curried cashews with quarter-teaspoon of salt, then spread on a tray 🔥 ⏱ 15 min roast curried cashews until deeply golden and dark in places ⏳ ⏳ 10 min leave curried cashews to cool ⏳ mix tamarind dressing ingredients and set aside blitz mint dressing ingredients with a half-teaspoon of salt until almost-smooth 🍽 layer cucumber, tomato, onion, carrot ribbons, chilli, parsley on a platter pour tamarind dressing over the layered salad base pour mint dressing over the layered salad base 🍽 scatter curried cashews and nigella seeds on top and serve Cucumber Crunch Salad 🥗 4 pieces cucumber 400 g tomato salt to taste 1 piece onion 1 piece carrot 1 piece chilli 20 g parsley black pepper to taste 100 g cashew nut 2½ tsp madras curry powder 70 g tamarind pulp 1½ tbsp maple syrup 2½ tbsp lime juice 20 g mint leaf 2 pieces garlic clove 2 tbsp lemon juice cucumber, tomato, salt nigella seed cashew nut, madras curry powder quarter · 5 ml tamarind pulp, maple syrup, lime juice mint leaf, garlic clove, lemon juice 75 ml
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Preparation steps

  1. preheat oven to 170°C
  2. mix cucumbers and tomatoes with half a teaspoon of salt, then leave to sit for 30 minutes
  3. drain cucumber and tomato and discard the released liquid
  4. mix curried cashews with quarter-teaspoon of salt, then spread on a tray
  5. roast curried cashews for 15 minutes until deeply golden and dark in places
  6. leave curried cashews to cool
  7. mix tamarind dressing ingredients and set aside
  8. blitz mint dressing ingredients with a half-teaspoon of salt until almost-smooth
  9. layer cucumber, tomato, onion, carrot ribbons, chilli, parsley on a platter
  10. pour tamarind dressing over the layered salad base
  11. pour mint dressing over the layered salad base
  12. scatter curried cashews and nigella seeds on top and serve

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