Cook The Book: Scallion, Radish, And Cucumber Salad With Cashews And Vermicelli

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 pound dried thread vermicelli (or glass noodles)

2 heaping tablespoons unsalted cashew nuts


A little sunflower oil

6 radishes, trimmed

6 scallions, trimmed

1 cucumber, 7 inches long

Generous handful each of cilantro and mint leaves

1 or 2 large red chilis, sliced

For the dressing

1 tablespoon Ginger Syrup (recipe follows)

1 tablespoon Sesame Paste (recipe follows)

Juice of 2 limes

1 tablespoon Asian fish sauce or light soy sauce

1 tablespoon sesame oil

To garnish

2 teaspoons toasted sesame seeds

2/3 cup sesame seeds

3 tablespoons finely grated ginger (juice saved!)

1 large garlic clove, peeled

2 tablespoons light soy sauce

4 tablespoons mirin (Japanese cooking wine)

1 to 2 tablespoons chili oil

1/3 to 1/2 cup sesame oil, plus a little extra to serve

2 tablespoons lemon juice

1/2 cup warm water

1 to 2 tablespoons sugar, to taste

2 cups (scant) granulated sugar

1 1/2 cups water

Finely pared zest of 1 lemon (use a potato peeler)

1 1/2 cups peeled and coarsely grated fresh ginger

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