I am harvesting 2-3 cucumbers a day right now, so I am always on the look out for yummy ways to enjoy them. Here's a cucumber salad recipe with a mouthwatering Asian feel created by my fab foodie friend Julie Ray.
2 Lebanese cucumbers, peeled, cut in half lengthways and deseeded
1 1/2 tablespoons caster sugar
1 1/2 tablespoons rice vinegar
1 tablespoon lime juice
2 green onions, finely diced
2 tablespoons chopped coriander leaves
2 tablespoons unsalted, macadamia nuts, chopped
1 tablespoon fish sauce
Cut the cucumber in to 5mm (1/4 inch) slices
In a medium sized bowl dissolve the sugar in the vinegar and lime juice and add the cucumber slices. Stir through the green onion and coriander leaves.
Place the cucumber salad into a serving bowl and sprinkle with the macadamia nuts and fish sauce just before serving.
First published: March 2011