Crisp Cucumber and Bean Sprout Salad with Coriander and Red Chilli

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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