Name: Crunchy cucumber salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 6 as a side dish
Cuisine: Asian
Ingredients: 1 small shallot; 25g enoki mushroom (available from larger supermarkets or Asian stores); 2 spring onions thinly sliced diagonally; 1 red chilli deseeded if you like and thinly sliced; 2 cucumber; 25g beansprouts; 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

1 small shallot
25g enoki mushroom
(available from larger supermarkets or Asian stores)
2 spring onions
thinly sliced diagonally
1 red chilli
deseeded if you like and thinly sliced
2 cucumber
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

Method

step 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.
step 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.