Crunchy cucumber salad

Crunchy cucumber salad

By John Torode
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(3 ratings)
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Prep: 15 mins

Easy

Serves 6 as a side dish
These zingy flavours combine really well with the cool taste of cucumber

Nutrition and extra info

Nutrition: per serving

  • kcal49
  • fat3g
  • saturates0g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein2g
  • salt0.5g
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Ingredients

  • 1 small shallot
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 25g enoki mushroom (available from larger supermarkets or Asian stores)
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 spring onions, thinly sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, deseeded if you like and thinly sliced
  • 2 cucumber
  • 25g beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    The two most common beansprouts are the green-capped mung bean…

For the dressing

  • 2 tsp lime juice
  • 2 tsp white wine vinegar
  • 2 tsp vegetable oil
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp caster sugar
  • 1 tbsp sesame seeds

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 Tip

    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.

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Comments, questions and tips

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lizleicester
9th Dec, 2015
4.05
This is delicious. I didn't have the proper mushrooms so I just chopped ordinary ones into the rest of the salad. The dressing is really tasty and went well with the marinaded pork chops I did from this site.
hilaryys
31st Mar, 2012
5.05
Yum - lovely fresh flavours! Try serving it with Vietnamese lamb shanks and sweet potatoes - great combo!
suzibarcelona
31st Aug, 2011
5.05
Delicious with salmon cooked any way. Good Asian flavours
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