Wednesday, 18 April 2012

Apple, Cucumber and Mint Salad

A super fresh, bright and crunchy salad - perfect with Pork Meatballs with Curry Sauce.

Apple, Cucumber and Mint Salad
Serves 4

For the Salad:
2 green apples, peeled and thinly sliced
1 small Lebanese cucumber, cut in half lengthways, then cut in half width-ways and thinly sliced (so that they are a similar size to the apple slices)
1 tablespoon chopped fresh mint leaves
2 spring onions, sliced on the diagonal
a good handful of bean shoots
1 tablespoon of fried shallots

For the Dressing:
1 tablespoon tamarind purée
2 tablespoons palm sugar, grated
2 tablespoons lime juice
2 tablespoons sesame oil
2 tablespoons fish sauce

Put all the ingredients for the dressing into a bowl and mix. Make sure the palm sugar is dissolved. If you leave the dressing to stand for 5-10 minutes, the sugar will melt into the other ingredients.

Pile the cucumber slices onto a serving platter. Put the sliced apples into the bowl with the dressing and coat them well (this will prevent the apples from going brown), then remove them out of the dressing (reserve the dressing) and pile them on top of the cucumber. Sprinkle the mint leaves and spring onions over the top. Put a big handful of bean shoots on top of the salad and finish with a sprinkle of fried shallots. Spoon some of the reserved dressing over the salad - to taste.

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