A Thai-style cucumber salad with fresh herbs and peanuts, ready in 10 minutes, crisp and tangy.
Ingredients
- 350 g small cucumbers
- 1 piece shallot
- 1 1/2 tbsp lime juice
- 1/2 tsp brown sugar
- 1 tsp sesame oil
- 1 tsp nuoc mam (fish sauce)
- 1/2 tsp Sriracha sauce (or Espelette/Cayenne pepper)
- 1 tbsp fresh mint, finely sliced
- 1 tbsp fresh parsley, finely sliced
- 1/2 tbsp Thai basil, finely sliced (optional)
- 2 tbsp crushed peanuts
Method
- Prepare the Thai sauce according to the sub-recipe instructions.
- Wash the cucumbers, trim the ends, then slice them into thin rounds using a mandoline.
- Peel the shallot and slice it very thinly (ideally with a mandoline).
- Arrange the cucumber and shallot slices in a salad bowl. Season lightly with salt.
- Pour the prepared sauce over the vegetables and toss well.
- Let rest in the refrigerator for 10 to 15 minutes.
- Finely slice the mint, parsley, and, if desired, Thai basil.
- Coarsely crush the peanuts.
- Just before serving, add the sliced herbs and crushed peanuts to the salad. Toss gently and serve chilled.
Nutrition
Per serving
- Energy
- 144.5 kcal
- Protein
- 5.26 g
- Carbohydrate
- 14.11 g
- Fat
- 8.03 g
- Fibre
- 4.55 g
- Calcium
- 65.03 mg
- Iron
- 1.2 mg
- Magnesium
- 41.58 mg