Cucumber, Bean Sprout and Red Onion Salad
"Okay, Annelien, you can back off now!
Oops, sorry, I was just having a conversation with a former exchange student who has been pressuring me to get this posted. I hope she leaves a review. :-) As an aside, this recipe has been adapted from one that 'whizzed by' on TV one day. I think it 'belongs' to Janelle Bloom."
photo by Kiwi Kathy
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
-
Salad
- 1 telegraph cucumber, quartered lengthwise and sliced thinly (English, about 500 grams)
- 1 medium red onion, peeled, halved and sliced thinly
- 2 cups bean sprouts
- 1⁄4 cup of fresh mint, chopped
- 1⁄4 cup fresh coriander, chopped
-
Dressing
- 1 tablespoon lime juice
- 1 tablespoon peanut oil
- 2 tablespoons sweet chili sauce
- 1 teaspoon fish sauce
directions
- Prepare the salad ingredients and put them in a salad bowl that is large enough to hold them all.
- Put the dressing ingredients in a small bowl, and whisk to combine.
- Toss together the salad ingredients and dressing, and serve.
Questions & Replies
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Reviews
-
This is everything you could possibly want in a salad. Quick and easy to prepare. Cheap. Great taste and light and crunchy. A perfect summer side in every way. Made and enjoyed for Aussie / Kiwi Swap Feb 2013. PS: Coriander. I LOVE it. -
excellent fresh and tasty salad. served with steak. left out the coriander (hate it) <br/>loved the dressing!, doubled the lime juice. made for Aussie swap January 2013 -
Excellent, excellent salad! This has the perfect amount of crunch and the dressing was amazing. It was put together in minutes, which is even more amazing! Thanks Peggy! Made for Aussie Swap :) -
A lovely salad that we all enjoyed. I pared my cucumbers into ribbons like Rinshinomori did as I thought that looked good otherwise, made is as posted and that was very simple to do!
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Very fresh and vibrant tasting Southern Asian style salad that should really go well with bbq and other heavier offerings. I did not have sweet chili sauce and subbed sriraccha sauce and it was delicious and simple to make. Thanks Peggy for posting this!
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Tweaks
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Wow! That's about the only word I can find to describe this salad. So amazingly simple and full of flavor. I did use sesame oil in place of peanut oil since that was what I had on hand, but otherwise the recipe needed no tweaking at all. A wonderful combination of flavors that I highly recommend served alongside pan-seared tuna steaks - my husband and I had a very elegant and romantic meal for two thanks to this recipe! It's definitely a keeper in our book.
RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p>
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<p>I love to cook and travel.</p>
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<p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p>
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<p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p>
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<p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p>
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<p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
