Hot and sour cucumber salad
Kylie Kwong, from My China cookbook, pg.361
Serving size: Serves 4-6
Cuisine type: Asian,
ChineseCooking time: Less than 15 minutes
Special options: Diabetic,
Heart friendly,
Low Carb,
Low cholesterol,
Low fat,
Low GI,
Vegan,
VegetarianCourse: Entree,
Lunch,
MainFavourite flavours: Easy recipes,
Salad,
Spicy
INGREDIENTS
2 x telegraph cucumbers
1 small green chilli
1 large red chilli
2 shallots (spring onions)
Dressing
4 cloves garlic
5cm piece of ginger
1 tablespoon brown sugar
3 tablespoon brown rice vinegar
3 tablespoon light soy sauce
2 teaspoon sesame oil
METHOD
Cut cucumbers in half lengthways and then into 5mm sliced on the diagonal
In a bowl, combine cucumber with chillies and shallots (spring onions)
To make the dressing, combine ingredients in a small bowl. Spoon dressing over salad, toss gently and serve.
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