Walnuts to sort, remove any debris, crumbs of the shell or walls, rinse and soak in clean, cold filtered water for 10-12 hours (convenient at night). This important step will not only help to remove part of harmful substances will inevitably accumulated in the nuts, but will significantly improve their taste. Then the nuts are thoroughly washed under running cold water.

Cucumbers washed, drained from excess moisture. (For this dish is well suited even overgrown, large, "previously unnoticed" cucumbers, which is especially important for the lucky owners of private greenhouses.)

Grate the cucumber on a grater for Korean carrot with the use of nozzles for medium shredding. Add soy sauce and stir.

Leave on for 5-10 minutes while we prepare the walnut filling. During this time highlighted the necessary brine for the sauce.

Prepared nuts (soaked and rinsed) and place in a blender (you can use any, power from 600 W, and combined with the S-shaped knives, and submersible and stationary). Add chopped dill, chopped mint leaves, garlic, lemon juice, hot pepper and the separated brine from the cucumbers. To promolot to the most homogeneous consistency.

Thoroughly mix peanut sauce and grated cucumbers. Important point (!). If You are already used to lots of greens in the diet, add in the sauce, dill and mint in the amount of up to 100 grams (which is very big bunch) – then the sauce will turn even more green than in this photo (here, 50g. dill and 10g. mint). If You are not accustomed to a large number of crude fiber in the menu, finely chop an acceptable amount of dill and mint to the cucumber and add a bit to the sauce. Then cucumber and walnut dip will be whiter (as in the next photo)

Send the sauce in the refrigerator for 10-15 minutes to cool and "friendship" ingredients (so delicious). Then stir, taste and correct the taste (add salt if you do not have the saltiness of soy sauce, grated zest, if not enough lemon flavor and chili pepper, if you will not get the sharpness...) garnish with herbs and/or edible flowers (pictured - borage/borage) and serve portions or in the common Cup.