Spiced cucumber & coriander salad
- loading...
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
This crunchy side salad is packed with fresh textures and zingy flavours. Serve alongside spicy, Asian-style mains
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 126 | |
| low in | fat | 12g |
| saturates | 2g | |
| carbs | 4g | |
| sugars | 3g | |
| fibre | 2g | |
| protein | 2g | |
| salt | 0g |
Ingredients
- 1 red chilli , deseeded and finely diced
- 50g sliced pickled ginger with 1 tbsp juice
- zest and juice 2 limes
- 4 tbsp olive oil
- 1 cucumber
- 70g bag rocket or baby leaf salad
- small pack coriander , roughly chopped
- small pack mint , roughly chopped
Method
- STEP 1
Combine the chilli, ginger and its juice, lime zest and juice, and olive oil in a large bowl. Use a vegetable peeler to peel the cucumber into ribbons, discarding the central seedy part. Toss through the chilli dressing along with the salad leaves, coriander and mint. Serve immediately.
Goes well with
Recipe from Good Food magazine, February 2014
Comments, questions and tips
Overall rating
