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Nutrition: per serving

  • kcal126
  • fat12g
    low
  • saturates2g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein2g
  • salt0g
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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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Comments, questions and tips (2)

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Overall rating

A star rating of 3.5 out of 5.2 ratings

jhearn

This was absolutely delicious, we served it as a side dish with the Salmon with sesame, soy and ginger noodles recipe. Yummy!

laonie

A star rating of 2 out of 5.

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…

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