CRUNCHY CUCUMBER SALAD

Crunchy cucumber salad image

These zingy flavours combine really well with the cool taste of cucumber

Provided by John Torode

Time 15m

Yield Serves 6 as a side dish

Number Of Ingredients 12

Ingredients

1 small shallot
25g enoki mushroom (available from larger supermarkets or Asian stores)
2 spring onions , thinly sliced diagonally
1 red chilli , deseeded if you like and thinly sliced
2 cucumber
25g beansprouts
2 tsp lime juice
2 tsp white wine vinegar
2 tsp vegetable oil
1 tbsp fish sauce
1 tbsp caster sugar
1 tbsp sesame seeds

Steps:

Thinly slice the shallot and place half in a bowl. The remainder can be fried and used as a garnish, if you like (see below). Add the mushrooms, spring onions and chilli to the bowl, then cover and leave in the fridge until ready to serve.
Just before serving, slice the cucumber into long, thin strips (try using a vegetable peeler to get really thin slices). Toss together with the remaining salad ingredients. Mix together all the dressing ingredients, leave to one side for 5 mins to let the sugar dissolve, then toss half the dressing through the salad. Place in a serving dish and top with the remaining dressing and fried shallots, if you like.

Nutrition Facts : Calories 49 calories, Fat 3 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium