Place the cucumber in a mixing bowl and add the salt. Toss really well to coat, then cover and leave to sit for 30 minutes in a sieve sat on top of the mixing bowl to drain the excess water from the cucumber.
Meanwhile, whisk together the chilli, caster sugar, sherry vinegar and lime juice in a small mixing bowl until the sugar has dissolved. Arrange the drained cucumber, carrot and French beans in a large mixing bowl and pour the dressing on top. Cover and chill until ready to serve.
When ready to serve, spoon into a serving bowl. Grind the pink peppercorns in a mortar and pestle until finely ground. Sprinkle on top of the pickled vegetables, then sprinkle the cashews on top. Serve cold.
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