Spicy Cucumber Salad
- 2 large unwaxed cucumbers cut into 1/4-inch dice
- 1 Serrano chile pepper minced
- 1/2 cup toasted cashews
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 Tablespoon oil
- 1/2 teaspoon mustard seeds
In a large bowl combine the cucumbers and chile pepper. Using a clean coffee grinder or a mini food processor, process the cashews until the mixture is partially a coarse powder and partially small chunks of cashews.
Add the cashew mixture to the cucumbers. Add the lemon juice, salt, and half of the cayenne pepper and toss to coat. Taste and adjust the salt and sweetener, if necessary.
In a small saucepan or skillet heat the oil until it begins to smoke. Quickly add the mustard seeds and immediately cover with a lid or splatter screen (unless you want a kitchen full of mustard seeds or mustard seeds flying into your eyes, you really need to use a covering of some sort).
After the seeds stop popping, immediately remove from heat and pour the oil and mustard seeds over the cucumber mixture. Toss to coat and sprinkle with the remaining cayenne pepper.