Pickled cucumber, radish and mint noodle salad with cashews

Pickling cucumbers gives them a zing while keeping the crunch. Serve this noodle dish as a braai side or as part of a picnic spread.

1 hour

Serves 5-6 (as a side)


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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)



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



  • 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



  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.


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