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The Cucumber Salad in a salad bowl topped with cashews and fresh herbs.
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Cucumber Salad with apple cider vinegar
Prep Time
10 mins
Total Time
1 hr 10 mins
 

This Cucumber Salad with apple cider vinegar is fresh and crisp, with a tangy dressing and salty crunch of the cashews, fresh herbs and a hint of heat from the red chili. Can be made ahead of time and stored in the fridge, perfect for meal prep or the summer cookout!

Servings: 6 side dish servings
Author: Helena
Ingredients
Salad
  • 2 (2 lb.) Persian or English cucumbers, halved lengthwise, seeds removed and sliced
  • 1 cup (125g) Cashews roasted and salted, roughly chopped
  • 1 red chili, finely chopped or sliced
Dressing
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon (small pice) ginger, grated or minced
  • 5 tablespoon apple cider vinegar
  • 2 tablespoon honey or maple syrup
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh cilantro, chopped
  • sea salt and ground black pepper to taste
  • fresh oregano and cilantro for serving.
Instructions

  1. In a salad bowl, stir together the ingredients for the dressing.

  2. Slice the cucumbers in half lengthwise, scoop out the middle part with the seeds with a small spoon, then slice them.

  3. Add the cucumbers and red chili to the bowl with the dressing, cover and let sit in the fridge for an hour to marinade.

  4. Stir in the cashews and top with some cilantro leaves.