Spicy Cashew Salad with Chilies, Cilantro, and Lime

Inspiration:
Quick & Easy Thai
as well as green onions from our CSA

Ingredients:

• 1 cup fresh raw whole cashews (about 1/4 pound)
• 1/2 teaspoon salt
• 3 tablespoons coarsely chopped shallots
• 3 tablespoons thinly sliced green onions
• 2 teaspoons dried red chili flakes
• 2 tablespoons freshly squeezed lime juice

Instructions:

1. Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2 or 3 inches of vegetable oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4 to 5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.
2. Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2 to 3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little while you set out a medium bowl and a small serving platter.
3. Turn the still-warm cashews into the bowl and toss with salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temperature, with small spoons for eating, or as finger food.

Recipe Notes:
"You may think that cashews are nearly perfect already, but try this simple preparation and you will agree with me that sometimes a good thing can get even better. Raw cashews are widely available in Asian markets at a reasonable price, and they keep a long time uncooked. You can add a big spoonful of dried shrimp, if you like them, and offer a plate of small lettuce cups so your guests can scoop up these delectable cashews bite by bite."


My Notes:
First, the obvious: except for the title, cilantro is nowhere to be seen in this recipe! I am not sure how that happened. Cilantro would be a good addition to this dish, approximately 3 tablespoons of chopped leaves. Otherwise, I would leave this recipe as-is; it's very good.


Tim's Rating: 9/10
Liz's Rating: 9.5/10