Hot & sour cucumber salad

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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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• Ma Mite

  23 June 2010

  Ma Mite rated and commented on this recipe

  

  This was very easy to make and a great salad, although not suitable for children as the chillies made it VERY hot, despite removing all the seeds from them. We ate it with pizza but it would be even better with grilled meat or fish. I'll definitely make it again.

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• rachael

  03 August 2010

  rachael rated and commented on this recipe

  

  Easy, minimum hassle, prepared over glass of wine and lots of chat so needed very little attention! Nice and refreshing. Served as side with thai green curry, and used regular mixed chilllies chopped into tiny pieces.

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• BeckiC

  23 April 2011

  BeckiC rated and commented on this recipe

  

  Very easy to prepare and it tasted delicious!

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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

Ready in 15 minutes

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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