Salad dressing. Combine the following ingredients in a bowl: kimchi paste, kikoman soy sauce, fresh lemon juice, vegetable oil and mix with a whisk.
Finely chop the cilantro, mint, and basil leaves. Cucumbers cut into strips 0.3-0.5 cm long 3-4 cm.
Roast the cashew nuts and chill. Then chop a little, about three to four parts.
In a mixing bowl, mix all prepared ingredients, add prepared cashew nuts, soy sprouts, boiled nohat peas.
Season everything with salad dressing, mix gently and put on a dish. Garnish with a sprig of basil.