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Cucumber Cashew Salad


  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large cucumber (washed, peeled leaving strips of skin, sliced thin, cut in half)
  • 2 tbs cashews (coarsely ground)
  • 1 tbs mint (finely chopped)

Dressing

  • 1 tbs olive oil
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp black pepper
  • 2 tsp ginger juice
  • 1 tsp fennel seeds (coarsely ground)

Instructions

Dressing

  1. Grind fennel seed in a mortar and pestle or coffee grinder
  2. To make ginger juice: shred ginger using a fine shredder or zester. Squeeze the shredded ginger with your fingers to get all the juice out. OR you can buy ginger juice at Asian or Indian food markets
  3. In a small bowl, mix all the dressing ingredients well. Set aside.

Salad

  1. Toss the cucumber with the ground cashews and mint to coat the slices
  2. Just before serving, add the dressing and mix it well.

Notes

Source: manjulaskitchen.com

  • Category: Side Dish
  • Cuisine: Indian

Nutrition

  • Calories: 162
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