Whisk 1½ tablespoons pickles, 2 tablespoons pickle juice, 1 tablespoon dill, 1 tablespoon shallot, 2 teaspoons lemon juice, the grated garlic, ½ teaspoon mustard and ¼ teaspoon salt in a medium bowl until combined.
Slowly whisk in ¼ cup oil until slightly thickened.
Add sliced cucumbers and chopped toasted cashews; toss to coat well with the vinaigrette.
Garnish with additional dill and crushed red pepper, if desired.
