Cooking… 煮緊…
1EasyNot yet test-cookedIngredients材料
0 of 9 ready
Shopping:6 supermarket
Dressing
Salad
Method· 4 steps
Prep 12 min·Cook 0 min·Rest 5 min
- You're hereStep 1.
Stir the vinegar, sugar, warm water and salt together in a serving bowl for 1–2 minutes until the sugar has completely dissolved.
80 ml White vinegar (or rice vinegar)3 tbsp Caster sugar60 ml Warm water½ tsp Salt
- Step 2.
Quarter the cucumber lengthways and slice into 3 mm pieces.
1 Cucumber
- Step 3.
Add the cucumber, shallots and chilli to the dressing, toss and leave for 5 minutes.
1 Cucumber2 Shallots (or 1 banana shallot), thinly sliced1 Red chilli, thinly sliced
- Step 4.
Scatter over the coriander and peanuts just before serving.
1 tbsp Coriander leaves2 tbsp Roasted peanuts, roughly chopped
Wok-chan's tip鑊仔貼士
Add the peanuts at the table so they stay crunchy.
Ready? Let's cook it step by step!
Level 1 · Easy
No special skills. Few steps, everyday tools. A first-time cook can do it.
Wok-chan's tips鑊仔貼士
- Taste the dressing before adding the cucumber: it should be clearly sweet and sharp at the same time.
- Leave out the peanuts for anyone with a nut allergy; the salad is just as good without.
Storage
Fridge 2 days in its dressing (without peanuts); the cucumber softens a little.
Cook log · 0
No one's logged this one yet. Will you be the first?
