Asian Cucumber Mint Salad
This is a salad of contrast and balance. The sweetness of the cucumbers is sharpened by the sourness of the spicy dressing, which in turn is cooled by the refreshing mint.
Ingredients
1 large cucumber, sliced as thinly as possible
1 Red Onion, thinly sliced
1 carrot, grated
1 handful mint leaves
1 lemon, juice and zest
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon soy sauce
1/2 teaspoon sriracha, or your favourite hot sauce
1 Red Onion, thinly sliced
1 carrot, grated
1 handful mint leaves
1 lemon, juice and zest
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon soy sauce
1/2 teaspoon sriracha, or your favourite hot sauce
Instructions
Toss all the ingredients together in a large salad bowl until well combined. Serve immediately or let it rest for a few hours. The texture will change as the acidic lemon juice and honey in the dressing draw moisture out of the cucumber. The salad will get a bit watery and soften. That’s okay; it still tastes great. Just toss again before serving.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
I often toss bean sprouts into this salad. Salted peanuts sprinkled in at the last moment are an excellent addition as well. If you’re a fan of Thai flavours, add a splash of fish sauce.
This is amazing! We had to substitute lime for the lemon but it was truely fantastic. Thank you for sharing.
I make it serveal times. It is out of this world. love it.