Hot & sour cucumber salad

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olive magazine

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Recipe by olive magazine

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1. Finely slice the cucumber and halve the cherry tomatoes. Toss these with the shallots and chillies, season and dress with vinegar. Scatter coriander over.

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• Jules

  27 November 2007

  Jules rated and commented on this recipe

  

  Went very well with the Whole Salmon parcel.

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• Beth

  02 March 2008

  Beth rated and commented on this recipe

  

  Nice and refreshing.

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• Rebecca

  04 August 2008

  Rebecca rated and commented on this recipe

  

  Worked really well with stuffed asian fish...very tasty. The chilli gives it a nice zing!

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• KathrynV

  09 May 2009

  KathrynV rated and commented on this recipe

  

  Really easy and really delicious - what more could you ask?!? Served it as a side dish with coconut rice with the Nonya chicken curry - made a really nice contrast.

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• Constance

  28 July 2009

  Constance rated and commented on this recipe

  

  My sons partner Chris made this for a family gathering and it was delicious! Refreshing yet with that hint of heat from the chillies! Very different and chic,loved it. Hope I can make it as good!.

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Ingredients

• 1 peeled cucumber
• 250g cherry tomatoes
• 2 shallots , finely sliced
• 2 bird's-eye chillies , split open
• rice wine or cider vinegar
• handful coriander leaves

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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian, Low-fat, Super healthy

Ingredients

• 1 peeled cucumber
• 250g cherry tomatoes
• 2 shallots , finely sliced
• 2 bird's-eye chillies , split open
• rice wine or cider vinegar
• handful coriander leaves

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