Pickled cucumber, radish and mint noodle salad with cashews

Ingredients:

Pickled cucumbers:

• 1 large cucumber, cut into 2mm-thick slices
• 1-2 packets (5s) snacking cucumbers, halved lengthways
• ½ cup (125ml) white balsamic vinegar
• ½ cup (125ml) warm water (not boiling)
• ⅓  cup (80ml) sugar
• 2 star anise (optional)
• 1cm knob fresh ginger, sliced (optional)

Dressing:

• 1 Tbsp (15ml) honey
• 2 Tbsp (30ml) soy sauce
• 3 Tbsp (45ml) sesame oil
• Lemon juice, to taste

Salad:

• 1 packet (200g) egg noodles, cooked and cooled
• 3 radishes, thinly sliced
• 2 spring onions, sliced
• Handful mixed cashews and sesame seeds
• Handful each fresh mint and coriander

Method

1. Combine pickling ingredients in a bowl and set aside for 20-60 minutes.
2. Whisk dressing ingredients together.
3. Toast nuts and seeds in a dry pan until fragrant.
4. Combine noodles with radishes, spring onions and pickled cucumber on a platter. Add dressing.
5. Sprinkle with seeds, toasted nuts and herbs.
6. Serve with braaied chicken or pork kebabs, or with meatballs, rotisserie chicken or falafel for a picnic.

Browse more sides and salad recipes here.