Thailand is in the top 10 of cashew growers worldwide. Cashews appear in a wide variety of applications, from roasted nuts to purees in sauces. This unusual cashew salad from Thailand makes a nice snack, but can also be served as a side dish or appetizer. Enjoy.
Yum Med Mamuang
Thai Cashew Salad
1 scallion (green onion/spring onion)
1 stalk lemongrass
1 Tbs. coarsely chopped Chinese celery leaves
1 Tbs. chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1 medium-sized jalapeño
1/2 medium-sized sweet red pepper (want about as much red pepper as jalapeño)
1/2 cup vegetable oil
1/2 lb. raw large whole cashews
Do you remember reading history or anthropology books that described how indigenous groups had learned how to make poisonous foods edible? Those reports always made me wonder what the learning curve was like and how hungry you’d have to be to try something a second time, after the first try injured, sickened, or killed someone else.
Among the myriad foods that fall into the “who tried it second” category are cashews. Cashews, native to South America (probably northeast Brazil), are related to poison ivy and poison sumac. The nut is encased in an extremely hard shell that contains a toxic, caustic liquid that is sufficiently corrosive that in some cultures it is used for burning off warts. Even today, it is commonly used in industry, to create plastics, or as a pesticide. Continue reading