Shaken cucumber, peanut and chilli salad

Name: Shaken cucumber, peanut and chilli salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 tbsp soy sauce; 1 tsp chiu chow chilli oil, plus extra for drizzling; 1 tbsp smooth peanut butter; ½ tsp fish sauce; 1 tbsp maple syrup; 2 midi cucumbers, finely sliced; 2 salad onions, finely sliced; 30 g roasted salted peanuts, roughly chopped

A once-tried, guaranteed-to-be-repeated salad that showcases how well cucumber absorbs punchy flavours. Eat this with miso-glazed fish and steamed rice, or toss through leftover roast chicken for a light lunch. See more cucumber recipes.

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Gluten freeVeganHealthyLow in saturated fatSource of protein1 of your 5 a day3 plant varieties

Serves2
CourseSide
Prepare15 mins
Cook-
Total time15 mins

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2 tbsp soy sauce
1 tsp chiu chow chilli oil, plus extra for drizzling
1 tbsp smooth peanut butter
½ tsp fish sauce
1 tbsp maple syrup
2 midi cucumbers, finely sliced
2 salad onions, finely sliced
30g roasted salted peanuts, roughly chopped

First, make the dressing. In a small bowl, whisk together the soy sauce, chilli oil, peanut butter, fish sauce and maple syrup, adding 1 tbsp cold water if it’s very thick.
Put the cucumber in a large, lidded container with the salad onions and most of the chopped peanuts.
Drizzle over the sauce, then shake for 30 seconds until evenly coated. Spoon onto a serving plate, drizzle over a little extra chilli oil, then scatter over the remaining peanuts.

Typical values per serving when made using specific products in recipe