Name: Crunchy cucumber salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 6 as a side dish
Cuisine: Asian
Ingredients: 1 small shallot; 25g enoki mushroom (available from larger supermarkets or Asian stores); 2 spring onions thinly sliced diagonally; 1 red chilli deseeded if you like and thinly sliced; 2 cucumber; 25g beansprouts; 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

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Crunchy cucumber salad

Crunchy cucumber salad

John Torode

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Serves 6 as a side dish

Easy

Prep: 15 mins

A star rating of 4.7 out of 5.3 ratingsRate

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These zingy flavours combine really well with the cool taste of cucumber

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Ingredients

Nutrition

Units:

MetricUS

1 small shallot
25g enoki mushroom

(available from larger supermarkets or Asian stores)
2 spring onions

thinly sliced diagonally
1 red chilli

deseeded 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

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Nutrition: per serving

kcal49
fat3g
saturates0g
carbs5g
sugars4g
fibre1g
protein2g
salt0.5g

low

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.

RECIPE TIPS

PERFECT CRISP, FRIED SHALLOTS

Asian cooks love to finish dishes with a sprinkling of crisp, fried shallots. They are easy to make yourself. Simply place thinly sliced shallots in a frying pan or wok and cover with a good layer of cold vegetable oil. Slowly bring to the boil over a medium heat, then let them cook until golden brown and crisp.

Recipe from Good Food magazine, May 2008

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A star rating of 4.7 out of 5.3 ratings

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