Thai cucumber slaw

Thai cucumber slaw

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(1 ratings)

Prep: 15 mins No cook


Serves 4 - 6
This easy, light salad is low fat but high flavour with lime, chilli and fish sauce - perfect as a side to your favourite Pad Thai

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (4)

  • kcal28
  • fat0g
  • saturates0g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein2g
  • salt1.2g
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  • 2 spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest and juice 1 lime



    The same shape, but smaller than…

  • 1½ tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp agave syrup
    Agave syrup

    Agave syrup

    Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

  • 1 cucumber, cut into thin matchsticks
  • 1 chinese leaf cabbage, finely sliced
  • 1 red chilli, thinly sliced (optional)


  1. Fill a small bowl with cold water and add the spring onions, then set aside – this will make it curl. To make the dressing, combine the lime juice and zest, fish sauce and agave syrup.

  2. Toss together the cucumber, Chinese leaves and dressing, then transfer to a serving dish. Drain the spring onions and pat dry, then scatter over the slaw, and top with the chilli, if you like.

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Comments, questions and tips

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10th Aug, 2017
Lovely, fresh salad. Served with Thai-style fish & rice. Didn't have agave syrup so used palm sugar. Could easily vary the veg.
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