Cucumber salad with garlic dressing

Written By Westridge Fruit & Vegetables .

So fresh, so light! Pair this refreshing summer salad with sweet and sticky chicken, beef or pork for an explosion of tangy flavour that will have everyone asking for seconds!

INGREDIENTS

  • 2 tsp peanut oil

  • 2 tsp sesame oil

  • 5cm-piece ginger, peeled, cut into matchsticks

  • 1 garlic clove, finely chopped

  • 2 tbsp salt-reduced soy sauce

  • 1 tbsp lemon juice

  • 1 tsp caster sugar

  • 3 Lebanese cucumbers, peeled into ribbons

  • 2 spring onions, thinly sliced diagonally

  • 1 cup coriander leaves

  • 1 long red chilli, thinly sliced (optional)

  • 1 tbsp sesame seeds, toasted

METHOD

Step 1 - Heat the peanut oil and sesame oil in a small saucepan over low heat. Add the ginger and garlic and cook, stirring, for 30 secs or until aromatic. Remove from heat. Add the soy sauce, lemon juice and sugar and stir until the sugar dissolves. Set aside to cool.

Step 2 - Arrange the cucumber, spring onion, coriander and chilli, if using, on a serving platter. Drizzle with the dressing. Sprinkle with sesame seeds.

Source: Taste.com.au

Westridge Fruit & Vegetables .
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