City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Spicy Cashews
Mar/Apr 2009
I love cashews. This recipe tosses the cashews with fresh lime juice, chiles and fresh cilantro for a wonderful finger food with drinks.

1 c. fresh raw whole cashews
½ t. Maldon or other sea salt
3 T. coarsely chopped shallots
3 T. thinly sliced green onion
1 -  2 t. dried red chile flakes
2 T. freshly squeezed lime juice
2 T. chopped fresh cilantro, chives, or Thai basil

In a large sauté pan without oil over medium heat, toast your cashew nuts, sprinkled with salt, until they begin to colour a nice golden brown (you can do this in a 400°F oven too).  Remove from the pan and set aside. Toss the shallots, green onions and chile flakes together in a bowl. When the nuts have cooled a bit but are still warm, add them to the shallot mixture along with the lime juice and cilantro. Toss well and mound the cashew salad onto a serving plate. Serve warm or at room temperature to crunch on with drinks.