Thai cucumber slaw
- Good Food team
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Serves 4 - 6
Easy
Prep: 15 mins
No cook
A star rating of 4.5 out of 5.2 ratingsRate
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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
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 spring onions
shredded
-
zest and juice 1 lime
-
1 ½ tbsp fish sauce
-
2 tsp agave syrup
-
1 cucumber
cut into thin matchsticks
-
1 chinese leaf cabbage
finely sliced
-
1 red chilli
thinly sliced (optional)
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Nutrition: per serving (4)
-
kcal28
-
fat0g
low
-
saturates0g
-
carbs5g
-
sugars4g
-
fibre1g
-
protein2g
-
salt1.2g
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Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, September 2014
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A star rating of 4.5 out of 5.2 ratings
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