Salads

Crunchy Cucumber Salad

This is a version of the Cucumber Thai Salad, with a better picture, and some more garnishing. It works wonders during this lockdown period and can be turned into a whole meal by adding some hard-boiled eggs, grilled haloumi or paneer, or fried pieces of tofu.

 

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The Recipe
Serves Serves: 1 | Prep Time: 20 mins

Ingredients

  • 1 cucumber
  • a few basil leaves, sliced
  • ¼ cup toasted peanuts
  • ½ cup cashews, toasted
  • ½ cup sugar
  • Dressing:
  • 2 tbsp soya sauce
  • 1 tsp rice wine vinegar
  • pinch of salt
  • pinch of castor sugar
  • 2 tsp red chilli flakes
  • Optional:
  • Feta cheese
  • Hard boiled egg

Instructions

  • Caramelised Cashews:
  • Place the sugar in a medium pot and turn on the heat on medium.
  • Swirl the pot a few times until it melts.
  • Add the cashews and carefully coat.
  • Remove from heat and pour onto a baking sheet to cool.
  • Place in the fridge to harden.
  • Dressing:
  • Stir all the ingredients together and set aside.
  • Salad:
  • Use a mandolin slicer to slice thin strips of cucumber.
  • Place on the serving dish along with basil leaves.
  • Stir the dressing ingredients together and drizzle over the cucumber slices and leave for at least 10 minutes to soak in.
  • Before serving, add the peanuts and cashews.
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