Cucumber, kale and spiced cashew salad from Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea (page 181) by Andrea Nguyen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute Thai chiles for chile garlic sauce; black pepper for ground cayenne pepper; Japanese or Chinese cucumbers for English cucumbers.

  • cnorton on March 22, 2026

    Delicious! Well-balanced, herby, sharp and sweet. Perfect side for rich dishes. Make extra candied cashews: family loves to snack on them!

  • djnielsen64 on October 08, 2025

    Excellent—I could have eaten this whole bowl in one sitting!

  • lholtzman on June 12, 2024

    Great lunchtime salad, but would also be a nice side for a stew. I used a mix of cashews and pecans and a mix of basil and mint.

  • kitchen_chick on March 12, 2024

    Made this pecans instead of cashews. Used fresh mint for the herbs. Super delicious!

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