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Crunchy cucumber salad
Serves 6 as a side dish
Easy
Prep:
These zingy flavours combine really well with the cool taste of cucumber
Skip to ingredients
- 1 small shallot
- 25g enoki mushroom(available from larger supermarkets or Asian stores)
- 2 spring onionsthinly sliced diagonally
- 1 red chillideseeded if you like and thinly sliced
- 2 cucumber
- 25g beansprouts
For the dressing
- 2 tsp lime juice
- 2 tsp white wine vinegar
- 2 tsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp caster sugar
- 1 tbsp sesame seeds
Nutrition: per serving
- kcal49
- fat3g
- saturates0g
- carbs5g
- sugars4g
- fibre1g
- protein2g
- salt0.5glow
Method
step 1
Thinly slice the shallot and place half in a bowl. The remainder can be fried and used as a garnish, if you like (see below). Add the mushrooms, spring onions and chilli to the bowl, then cover and leave in the fridge until ready to serve.
step 2
Just before serving, slice the cucumber into long, thin strips (try using a vegetable peeler to get really thin slices). Toss together with the remaining salad ingredients. Mix together all the dressing ingredients, leave to one side for 5 mins to let the sugar dissolve, then toss half the dressing through the salad. Place in a serving dish and top with the remaining dressing and fried shallots, if you like.
