Thai Cucumber Salad With Sour Chilli Dressing
Cool and refreshing, this Vietnamese-style cucumber and bean sprout salad is a delightful combination of vibrant colors, flavors, and textures. A zesty dressing featuring a hint of spice perfectly complements the crisp cucumber ribbons, crunchy beansprouts, and fresh herbs. It's a simple and quick salad that's bursting with tangy and savory goodness, making it a perfect side dish for any meal or a light and healthy snack on its own. Enjoy this salad for a burst of freshness on a hot day!
— Constant Cookbook
Ingredients
- 1 cucumber , cut into ribbons with a peeler
- 1 Little Gem lettuce , shredded
- 140g beansprouts
- bunch coriander , leaves roughly chopped
- bunch mint , leaves roughly chopped
- 1 tsp rice wine vinegar
- 1 tbsp fish sauce
- ½ tsp light muscovado sugar
- 2 red chillies , deseded and finely chopped
Instructions
- Mix the dressing ingredients together, stirring until the sugar is dissolved.
- Place the salad ingredients in a bowl, then pour over the dressing, mixing well to combine. Serve immediately.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 27 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.75 milligram of sodium
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