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Spiced cucumber & coriander salad

Spiced cucumber & coriander salad

A star rating of 3.5 out of 5.2 ratingsRate
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  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal126
low infat12g
saturates2g
carbs4g
sugars3g
fibre2g
protein2g
salt0g
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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.

Recipe from Good Food magazine, February 2014

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Overall rating

A star rating of 3.5 out of 5.2 ratings
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