Crisp Cucumber and Bean Sprout Salad with Coriander and Red Chilli
This refreshing and zesty cucumber salad, paired with crunchy bean sprouts, aromatic coriander, and a hint of spice from red chilli, is perfect for a light lunch or as a side dish to your favourite Asian-inspired meal. Quick to prepare and bursting with flavours, it’s a delightful blend of textures and tastes.
Ingredients (Serves 4, 30 minutes)
• ½ shallot, finely chopped
• 1 tbsp finely chopped ginger
• 5 tbsp Japanese soy sauce
• 3 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 ½ tbsp sesame oil
• 2 cucumbers
• 3 spring onions
• 120 g (4.2 oz) bean sprouts
• 1 bunch coriander
• 1 red chilli, finely chopped
• 1 ½ tbsp toasted sesame seeds
Method
Prepare the Dressing: Finely chop the shallot and ginger. In a saucepan, warm them together with soy sauce, rice vinegar, sugar, and sesame oil until softened. Let it cool.
Prepare the Vegetables: Peel and slice the cucumbers into ½ cm thick slices. Thinly slice the spring onions.
Assemble the Salad: Mix the cucumber, shallot mixture, and bean sprouts with the dressing. Toss with chopped coriander, red chilli, and sprinkle with toasted sesame seeds.
Macros (per serving)
• Protein: 3 g
• Carbohydrates: 10 g
• Fat: 7 g
Enjoy this light and vibrant salad!
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