Sunday, August 23, 2020

Cucumber Cashew Salad #OurFamilyTable

This tasty salad is filled with Asian flavors and a great way to use up some of those cucumbers piling up on your counter this time of year.


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The theme this month was a tough one for me.  It's not that I don't have a favorite cookbook. It's that I have numerous favorite cookbooks.  Many of them pulled out during certain times of the year.

Such is the case for Serving Up The Harvest by Andrea Chesman.  This cookbook contains 175 recipes for using fresh garden produce from Asparagus to Winter Squash.  It is broken up into 4 sections; Spring into Summer, Early to Mid-Summer, Mid- to Late Summer, and Fall into Winter.  Right now I am concentrating on cucumbers.  

My cucumbers are going crazy this year.  We eat them fresh nearly every day.  I have made refrigerator pickles and dill pickles.  I have made this Bulgarian Salad, a Tomato, Cucumber and Blue Cheese Salad, this Salad with a Yogurt Dressing., and I have creamed them.

I was looking for something new to do with cucumbers so I went to this cookbook to see what recipes they offered.  This chapter included recipes for Tzatziki, Raita, Creamed Cucumbers (slightly different than mine), Japanese Pickles, Quick Crock Pickles and Freezer Bread and Butter Pickles.  It also contained a recipe for a Cucumber Cashew Salad that I adapted to work with what I had on hand and am sharing with you today. 

This salad is a great addition to an Asian inspired dinner.  If your entree has a bit of heat to it, even better.  This side will help keep your palate cool and cleansed.


Salad, Cucumbers, Cashews, Asian, vegetable sides.
Salads, Vegetable Sides, Vegetables
Asian
Yield: 4 servings
Author: Wendy Klik
Print
Cucumber Cashew Salad

Cucumber Cashew Salad

This tasty salad is filled with Asian flavors and a great way to use up some of those cucumbers piling up on your counter this time of year.
Prep time: 10 MCook time: Total time: 10 M

Ingredients:

  • 3 -4 cucumbers, peeled, halved and sliced into half moons
  • 1 c. roasted, salted cashews, chopped
  • 2-3 T. chopped chives
  • 3 T. Ponzu Sauce
  • 2 T. dark sesame oil
  • fresh pepper to taste
  • salt, if needed, depending on saltiness of cashews

Instructions:

  1. Combine the cucumbers, cashews and chives in a large bowl.  
  2. Stir together the Ponzu and sesame oil.  Pour over the cucumber mixture and toss to coat.  Season with pepper.  Taste and add salt if needed. 
  3. Serve at room temperature.

Notes:

Adapted from Serving Up the Harvest by Andrea Chesman.

Calories

139.51

Fat (grams)

10.50

Sat. Fat (grams)

1.73

Carbs (grams)

10.98

Fiber (grams)

1.34

Net carbs

9.64

Sugar (grams)

4.57

Protein (grams)

2.69

Sodium (milligrams)

368.45

Cholesterol (grams)

0.00
Created using The Recipes Generator

14 comments:

  1. I've never heard of Ponzu sauce before, but I will be looking for it today at the store. This salad sounds scrumptious with the cashews in it.

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  2. What an easy but interesting combination of flavors in this salad!

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  3. What a great cookbook Wendy! Resist, Karen, resist, resist!!

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    Replies
    1. Yes, I have so many cookbooks that I need to get more shelves. LOL

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  4. What a fabulous cookbook idea - love that you can flip to your season for inspiration based on what's growing! This sounds refreshing and light - perfect summery side dish or snack!

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  5. This looks delicious!! I might have everything I need to try this.

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  6. Your salad looks very tasty and so refreshing! I love the added flavor of the cashews. This cookbook sounds like a keeper!

    ReplyDelete

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