Chilled Cucumbers Recipe
cashew cream, dukkah, pickled fresno, mint relish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chilled Cucumbers
Method
Preparation Instructions
- 1
Make the Cashew Cream
Soak the cashews in water for at least 2 hours or overnight. Drain and rinse the cashews, then blend them with 0.5 cups of fresh water until smooth and creamy. Set aside.
- 2
Pickle the Fresno Peppers
Slice the Fresno peppers thinly and place them in a small bowl. Add white vinegar and salt, mix well, and let them pickle for at least 30 minutes.
- 3
Prepare the Mint Relish
Finely chop the fresh mint and mix it with olive oil and a pinch of salt. Set aside.
- 4
Prepare the Cucumbers
Slice the cucumbers into thin rounds and arrange them on a serving plate.
- 5
Assemble the Dish
Top the cucumber slices with dollops of cashew cream, sprinkle with dukkah spice mix, and add pickled Fresno slices. Finish with a drizzle of the mint relish.
- 6
Chill and Serve
Chill the assembled cucumbers in the refrigerator for at least 15 minutes before serving.
