I searched for a few recipes online and combined different ideas to create this, using cashews instead of peanuts and a little apple cider vinegar and white vinegar instead of red wine vinegar or rice vinegar. Please with measurements, but have fun and let me know what you think!
1/2 cup whole unsalted cashews, chopped
4-5 mini cucumbers, halved lengthwise then diced
1 cup cherry tomatos, diced
1/2 red or white onion finely chopped (I used white, because that's all I had...you can use red...might taste even better and be prettier!)
1/4-1/3 cup apple cider vinegar (I used a bit more apple cider vinegar than distilled white)
1/4-1/3 cup white distilled vinegar
1 TBSP Coconut aminos (you can also use a little bit of soy sauce, but 1 tsp instead) I like the flavor of the coconut aminos better.
1/4 cup unbleached natural sugar
1 TBSP McCormick Far East Sesame Ginger Seasoning (you can also mix some yourself using ginger, sesame seeds, etc)
1 tsp hot pepper flakes (more if you like hotter)
Sprinkle of salt, pepper, and garlic powder
If you want it a tad sweeter, you can add a squirt of honey or more sugar...I can't remember if I did that.
Cilantro or mint (optional)
Lime or Lemon (optional)
Preheat oven to 400
Place foil on baking sheet
Spread out cashews...salt if unsalted, do not salt if already salted
Bake for 5-10 min...watch oven closely and remove when browned (I left mine in a little too long and had to save them!)
When cashews are done, place them in a dish and allow to cool. If you are not eating the salad right away, store in an air tight container, which is what we did.
Mix remaining ingredients together. Taste to see if it has enough flavor and make adjustments. Then put in dish, cover, and allow to sit in fridge for at least 1 hour. We let it sit overnight and it was delicious!
When ready to serve, place pickle mix in dish and sprinkle with cashews.
Optional: For real thai flavor, add chopped cilantro and a squeeze of citrus.