Cucumber Salad
Chef: Ray McVinnie as heard on Nine To Noon Monday 8 August 2005
(Serves 4-6)
Ingredients
- 50 mls fish sauce
- 50 mls lime juice
- 1 tablespoon sugar
- 1 clove garlic, thinly sliced
- 1 cucumber, peeled, halved lengthways, seeded, each half sliced paper
- thin, slices sprinkled well with salt, set aside 30 minutes, well
- rinsed in cold water and squeezed dry.
- 3 spring onions, thinly sliced on the diagonal
- ½ cup thinly sliced mint leaves
- ½ cup sweet Thai chilli sauce
- ½ cup crushed roasted unsalted peanuts.
Method
Mix the fish sauce, lime juice, sugar and garlic until the sugar has dissolved. Reserve.
Put the cucumber, spring onions and mint into a bowl, add the fish sauce mixture and mix well.
Serve each fritter with some salad on top, some chilli sauce and a sprinkling of peanuts.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
