Cucumber Salad

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Cucumber Salad

 

 

3 Lebanese cucumbers, halved lengthwise, sliced diagonally

1 small red capsicum (bell pepper), diced

1 green onion, sliced diagonally

2 teaspoons peanut oil

1 teaspoon sesame oil

4 teaspoons lemon juice

4 teaspoons sweet chilli sauce

2 teaspoons GF soy sauce

8 teaspoons cashews, toasted, roughly chopped (see Note)

4 teaspoons sesame seeds, toasted (see Note)

 

 

1. Place cucumber, capsicum (bell pepper) and onion in a large bowl.

 

2. Whisk oils with lemon juice and sauces in a jug.

 

3. Pour dressing over salad; add nuts and seeds. Toss lightly to

combine. Serve at once.

 

 

 

NOTE: To toast seeds and nuts, heat separately in a dry frying pan

over moderate heat, shaking pan occasionally, until golden. Remove

from pan immediately to cool.

 

 

Serves 4.

 

 

 

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Nutrition per serve 434kj; 8g fat (1g sat); 3g protein; 2g fibre.

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