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1
In a large bowl (in which you'll build the salad), make the vinaigrette: whisk together the garlic, soy sauce, rice vinegar, lime juice, and sesame oil.
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2
Halve the cucumbers lengthwise. To minimize mess, place them inside a freezer bag. With a rolling pin or meat mallet (or carefully with the heel of a large knife's blade), gently smash the cucumber halves so that their skin cracks and their flesh begins to soften. Transfer to the bowl, breaking into bite-sized pieces with your hands. Leave behind any liquid or seeds. Let the cucumber pieces marinate in the dressing for at least 5 minutes, but for no more than 30 minutes (you want to retain some crunch).
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3
After the first 5 minutes, add the kiwi, pear, and radishes.
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4
In a dry skillet over medium low heat, toast cashews until they just begin to deepen in shade. Toss in the sesame seeds, give the skillet a shake, and let the cashews and sesame seeds toast together for another minute. Transfer to a plate off heat.
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5
In the same skillet, after wiping away any lingering bits, heat oil over a medium flame until it's hot enough to produce bubbles around the tip of a wooden spoon. Add the capers. Fry for 2 to 3 minutes, until crispy and puffed. Use a slotted spoon to transfer them to the plate of toasted cashews and seeds.
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6
Finish the cucumber salad by mixing in the cashews, sesame seeds, capers, scallions, and cilantro (if using).
