Spicy Cucumber Salad Recipe
This wonderful spicy cucumber salad recipe features fresh chilli, spring onions, ripe tomato flesh and crunchy peanuts all wrapped in a simple cider vinegar vinaigrette.
Servings 2 Servings
Calories 336kcal
Ingredients
- 200 g Cucumber 1⅔ Cups
- 1 teaspoon Salt
- 50 g Toasted Peanuts ⅓ Cup
- 75 g Spring Onions ¾ Cup
- 1 Medium Hot Red Chilli Pepper
- 1 Medium-Large Tomato 150g
- 2 teaspoon Cider Vinegar
- 2 tablespoon Rapeseed Oil
- 1 Small-Medium Echalion or Banana Shallot 35g
- ½ teaspoon Onion Seeds (aka nigella seeds)
- ½ teaspoon Sugar
Instructions
- Slice the cucumber into slices 1mm or so thick (a mandolin makes this really easy). Then place them in a colander over a bowl and sprinkle with the salt, toss to coat, and allow them to sit for 15 minutes.
- Finely slice the spring onions at a 45° angle.
- De-seed the chilli and cut it into ribbons as finely as you can.
- Deseed the tomato and then cut into a 5-6mm (¼") dice.
- Dice the shallot as finely as you can and place it in a jar.
- Add the onion seeds, sugar, oil and vinegar, then add the lid and give it a good shake.
- Grab the cucumber and give it a firm squeeze; we want to drive off a good amount of water.
- Mix together all of the ingredients with the exception of the peanuts and dress with the dressing.
- Mix through the peanuts just before serving.
Nutrition
Serving: 1 | Calories: 336kcal | Carbohydrates: 20g | Protein: 9g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 22g | Sodium: 700mg | Fiber: 5g | Sugar: 9g
