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Crunchy cucumber salad

Crunchy cucumber salad

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 6 as a side dish

These zingy flavours combine really well with the cool taste of cucumber

Nutrition: per serving
HighlightNutrientUnit
kcal49
fat3g
saturates0g
carbs5g
sugars4g
fibre1g
protein2g
low insalt0.5g
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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.

RECIPE TIPS
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.

Recipe from Good Food magazine, May 2008

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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