Crunchy cucumber salad

Crunchy cucumber salad

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(2 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 6 as a side dish

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
49
protein
2g
carbs
5g
fat
3g
saturates
0g
fibre
1g
sugar
4g
salt
0.5g

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

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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Method

  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.
  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 from Good Food magazine, May 2008

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Comments

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hilaryys's picture
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Yum - lovely fresh flavours! Try serving it with Vietnamese lamb shanks and sweet potatoes - great combo!

suzibarcelona's picture
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Delicious with salmon cooked any way. Good Asian flavours

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