Crunchy cucumber salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 6 as a side dish
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
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.
