Crunchy Cucumber Salad
Fresh and vibrant, this Thai cucumber salad is a delightful medley of flavors and textures. Crisp cucumber ribbons mingle with fragrant shallots, enoki mushrooms, and a zesty dressing featuring hints of lime, fish sauce, and sesame seeds. Topped with a sprinkle of fried shallots for an added crunch, this salad is sure to brighten up any mealtime.
— Constant Cookbook
Ingredients
- 1 small shallot
- 25g enoki mushrooms (available from larger supermarkets or Asian stores)
- 2 spring onions , thinly sliced diagonally
- 1 red chilli , deseeded if you like and thinly sliced
- 2 cucumbers
- 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
Instructions
- 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.
- 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.
Prep Time
PT15M
Yield
Serves 6 as a side dish
Nutrition
- Calories: 49 calories
- Fat Content: 3 grams fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.5 milligram of sodium
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