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Thai new potato and cucumber salad
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Serves: 4 as a side
1 garlic clove, crushed
30g fresh root ginger, peeled and finely grated
1 tbsp dark brown soft sugar
3 tbsp light soy sauce
3 tbsp lime juice
28g pack coriander, leaves and stalks separated
2 tbsp sunflower oil
1 red chilli, finely sliced
500g Cornish new potatoes
½ organic ridge cucumber
3 salad onions, thinly sliced
big handful mint leaves, torn
1. Mix together the garlic, ginger, sugar, soy and lime juice. Finely chop the coriander stalks, then stir in with the oil and chilli. Cook the new potatoes in salted, boiling water for 20 minutes, or until easily pierced to the core with a sharp knife. Drain, cut into halves or quarters, depending on size, and put in a salad bowl. Add ½ the dressing, stir and leave to cool.
2. When cool, cut the cucumber into small cubes and add along with the salad onions, most of the coriander and mint leaves, and remaining dressing; toss together. Scatter with the rest of the herbs and serve. LH
This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2016.