Tuesday, 26 August 2014

Asian Cucumber Salad

Serve with curries, tandooris etc.



2cm fresh ginger
1tbsp soy sauce
1tsp sesame oil
juice of 1 lime
1 cucumber
small handful coriander, stalks only
½ red chilli


1. Peel and grate the ginger onto a serving platter and add the soy sauce, sesame oil and lime juice. Peel the cucumber in long ribbons over the platter, discarding the watery core.

2. Finely chop the coriander stalks and sprinkle over the cucumber. Finely chop the chilli and sprinkle over the top, then toss to dress.

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