GLUTEN-FREE SPICY CUCUMBER AND PEANUT SALAD
Here is a really tasty, fresh and easy salad to make. This Spicy Cucumber and Peanut Salad has all the mix of flavours you’d expect from a Thai-inspired dish - sweet, salty, hot and sour. Sounds good, don’t you think?
Please don’t be put off by the long list of ingredients. Many of them are staples in your Asian pantry and everything else is to be found at the green grocers.
If you require a more substantial meal, serve the salad with some rice, our Warm Roasted Pork or maybe a piece of barbequed chicken.
Caren
SPICY CUCUMBER AND PEANUT SALAD
Serves 4-6 as a side
Dressing
2 coriander roots and stalks, finely chopped
3 garlic cloves, minced
2 teaspoons sambal oelek
1 teaspoon coarsely ground black pepper
30 gm sugar, plain or coconut
1 lime, zest and juice
1-2 kaffir lime leaves, finely shredded
2 teaspoons fish sauce
1 tablespoon water
1 teaspoon peanut oil
In a large bowl, whisk the dressing ingredients until well combined. Set aside in the fridge until required.
Cucumber Salad
2 telegraph cucumbers
4 spring onions, thinly sliced
½ cup coriander leaves
1 tablespoon dill and/or mint, finely chopped
80 gm roasted peanuts, coarsely chopped
1 small chilli, sliced, optional
Peel the cucumbers, or leave the skin on if preferred. Cut cucumbers in half lengthwise and deseed. Slice on a mandolin into crescents and place in a bowl with the dressing. Add the spring onions, coriander, dill and/or mint. Toss with half the peanuts and the dressing. Garnish with remaining peanuts and chilli if using.
TIPS:
For a more substantial dish serve with some rice or vermicelli rice noodles.
Substitute salt for the fish sauce to make the dish suitable for vegans.
Serve with pan-fried prawns, grilled squid, chicken, beef, tofu or our Warm Roasted Pork LINK