adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asian cucumber salad
0 Likes
Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Summer barbecue essential: Refreshing noodle salad.
Ingredients:
  • 200g rice vermicelli noodles
  • 1 carrot, cut into matchsticks
  • 1 continental cucumber, halved, thinly sliced
  • 250.00 ml coriander leaves
  • 250.00 ml fresh mint leaves
  • 1 brown onion shallot, thinly sliced
  • 50g cashew
  • 42.00 gm lime juice
  • 24.40 gm fish sauce
  • 5.30 gm soy sauce
  • 4.00 gm brown sugar
  • 1 long red chilli, finely chopped
Instructions:
  • In a large heatproof bowl, add the noodles and cover with boiling water. Let sit for 5 minutes or until softened. Rinse the noodles under cold water and drain.
  • In a large bowl, toss together the noodles, carrot, cucumber, coriander, mint, shallot, and cashews.
  • In a screw-top jar, mix lime juice, fish sauce, soy sauce, sugar, and chili. Season with salt and pepper, then shake well to blend.
  • Drizzle the salad with dressing before serving.

Similar Recipes