Spiced cucumber & coriander salad

Spiced cucumber & coriander salad

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(1 ratings)

Prep: 15 mins No cook


Serves 4

This crunchy side salad is packed with fresh textures and zingy flavours. Serve alongside spicy, Asian-style mains

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal126
  • fat12g
  • saturates2g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein2g
  • salt0g
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  • 1 red chilli, deseeded and finely diced
  • 50g sliced pickled ginger with 1 tbsp juice



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • zest and juice 2 limes



    The same shape, but smaller than…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 cucumber
  • 70g bag rocket or baby leaf salad



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • small pack coriander, roughly chopped
  • small pack mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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Comments, questions and tips

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12th Feb, 2014
Not great. This salad was oddly 'lacking' and very acidic. After tasting it, I tried to balance it out a bit with palm sugar, fish sauce etc and that did improve things slightly, but not enough for me to consider making it again. A good Asian salad has a hot/sweet/sour/salty balance and it's simply not happening here.
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