Asian
cucumber ribbon salad can fill a pita pocket — with other ingredients or on its own — or it can accompany fish or meat as a side dish.
Not exact matches
Thin
ribbons of carrots and
cucumber are tossed with sweet Asian pear and a simple Asian dressing for a refreshing and healthy
salad!
Assemble the
salad by arranging the green leaves on a
salad plate, followed by
cucumber ribbons and crumbed chicken breasts.
Add green
salad leaves,
cucumber ribbons and radishes into the bowl, mix again and leave to the side.
Top the
salad with remaining
cucumber ribbons and sprouts.
For the
salad component I used
cucumber ribbons, some freshly picked herbs like mint, coriander and basil.
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest
cucumber salad 1/2
cucumber, shaved into
ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
You can go elegant and spare (slices of
cucumber, delicate
ribbons of smoked fish) or pile a whole herby bean
salad up on that thing.