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.

The From Our Dinner Table Group is sharing Cookbook Recipes today........

Favorite Cookbook Recipes

• 75% Whole Wheat Sourdough Bread by Karen's Kitchen Stories
• Beef Noodle Salad Bowls by Making Miracles
• Charleston Receipts Hot Slaw by Palatable Pastime
• Cucumber Cashew Salad by A Day in the Life on the Farm
• Everything But The Bagel Avocado Chicken by Hezzi-D's Books and Cooks
• Oat Nut Bread by That Recipe
• Peach Cream Dessert Sauce by The Freshman Cook

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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

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

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