Cucumber and Peanut Salad with a Sweet and Tangy Dressing
1 tbsp chili-garlic paste
1 tbsp honey
1 tbsp fish sauce
2 tbsp lime juice
4 tbsp canola oil
1 red chilli, thinly sliced
½ cup chopped cilantro
2 green onions, thinly sliced (optional)
1 large English cucumber
½ cup salted, roasted peanuts, roughly chopped
4 cups arugula
- Whisk together the chili-garlic paste, honey, fish sauce, lime juice and canola. Stir in the sliced chili, chopped cilantro and green onions.
- Cut the cucumber lengthwise in half and use a small spoon to remove the seeds. Slice the cucumber down the centre of each half so you have 4 equal spears. Chop the spears into bit sized pieces.
- Add the cucumber, half the peanuts and arugula to the dressing and toss to combine.
- Garnish with remaining peanuts and serve immediately.
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