Crunchy cucumber mint and Chilli salad

Crunchy cucumber mint and Chilli salad

By
From
Ben's BBQ Bible
Serves
4-6
Photographer
Billy Law

This very refreshing salad goes well with many styles of grilled meat and fish. If serving it with non-Asian meals, just dress the salad with lime juice.

Ingredients

Quantity Ingredient
2 telegraph cucumbers
1 cup mint
1 red chilli, finely sliced, rinsed in cold water and drained
Nam prik pla, for dressing

Method

  1. For best results, use a speed peeler to peel your cucumbers on all four sides, stopping when you reach the seeds. (If you don’t have a speed peeler, a standard vegetable peeler will also work.)
  2. Place the thin strips of cucumber into a bowl filled with ice water. Allow to stand for 10 minutes to thoroughly chill and crisp up.
  3. When ready to serve, drain the cucumbers well and place on a serving platter.
  4. Scatter with the mint and the rinsed chilli.
  5. Dress lightly with Nam prik pla and serve straight away.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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