Thai Cucumber Salad Recipe

Ingredients

• 2 cucumber, peeled
• 4 spring onions or small shallots, thinly sliced
• 100g (4oz) beansprouts
• 1 tbsp coriander, roughly chopped
• 1 tbsp mint, roughly chopped
• 25g cashew nuts or peanuts, toasted and roughly chopped
• 1 tbsp sesame seeds, toasted

For the dressing:

• 3 tbsp rice wine vinegar
• 1 tbsp caster sugar
• 1 garlic clove, finely chopped
• 2 red chillies, deseeded and finely chopped

Method

1. Halve the cucumber length-ways, scoop out the seeds with a teaspoon. Slice diagonally into 1cm (1/2 in) slices. Place in a serving bowl with the onions, bean-sprouts, coriander, mint and cashew nuts.

2. Place all the ingredients for the dressing in a bowl and whisk together until the sugar has dissolved. Pour over the cucumber, mix well and scatter with sesame seeds.