Crunchy cucumber salad
These zingy flavours combine really well with the cool taste of cucumber
Difficulty and servings
Serves 6 as a side dish
Preparation and cooking times
Prep 15 mins
- 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.
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.
PER SERVING
49 kcalories, protein 2g, carbohydrate 5g, fat 3 g, saturated fat 0g, fibre 1g, sugar 4g, salt 0.5 g
Recipe from Good Food magazine, May 2008.
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http://www.bbcgoodfood.com/recipes/10653/
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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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Difficulty and servings
Serves 6 as a side dish
Preparation and cooking times
Prep 15 mins
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
PER SERVING
49 kcalories, protein 2g, carbohydrate 5g, fat 3 g, saturated fat 0g, fibre 1g, sugar 4g, salt 0.5 g
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31 August 2011
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31 March 2012
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