Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the peanut oil and sesame oil in a small saucepan over low heat. Add the ginger and garlic and cook, stirring, for 30 secs or until aromatic. Remove from heat. Add the soy sauce, lemon juice and sugar and stir until the sugar dissolves. Set aside to cool.
Step 2
Arrange the cucumber, spring onion, coriander and chilli, if using, on a serving platter. Drizzle with the dressing. Sprinkle with sesame seeds.
Prep time10 mins10 minutes, + 10 mins cooling time
+ 10 mins cooling time
Ingredients
2 tsp peanut oil
2 tsp sesame oil
5cm-piece ginger, peeled, cut into matchsticks
1 garlic clove, finely chopped
2 tbs salt-reduced soy sauce
1 tbs lemon juice
1 tsp caster sugar
3 Lebanese cucumbers, peeled into ribbons
2 spring onions, thinly sliced diagonally
1 cup coriander leaves
1 long red chilli, thinly sliced (optional)
1 tbs sesame seeds, toasted
Description
A simple yet easy salad that can be paired perfectly with so many main dishes.
Method
Step 1
Heat the peanut oil and sesame oil in a small saucepan over low heat. Add the ginger and garlic and cook, stirring, for 30 secs or until aromatic. Remove from heat. Add the soy sauce, lemon juice and sugar and stir until the sugar dissolves. Set aside to cool.
Step 2
Arrange the cucumber, spring onion, coriander and chilli, if using, on a serving platter. Drizzle with the dressing. Sprinkle with sesame seeds.
.jpg&w=750&q=90)
