Thai-style cucumber salad with roast duck

Cooking Salads Thai-style cucumber salad with roast duck

This stylish Asian salad is a colourful option for the summer lunch table.

Lables: Low carb Low sugar Lower gi Egg free Gluten free Lactose free Wheat free
  1. To make the dressing, place the lemongrass and coriander root in a mortar and gently pound with a pestle until a coarse paste forms. Add the lime juice, fish sauce, sugar and oil and stir to combine.
  2. Place the duck, cucumber, coriander, mint, basil, shallots and chilli in a large bowl. Drizzle with the dressing and gently toss to combine. Arrange among serving plates and sprinkle with chopped peanuts. Serve immediately.

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1 Chinese barbecue duck, cut into pieces
2 telegraph cucumbers, thinly sliced
1 cup coriander leaves
1 cup mint leaves
1 cup Thai basil leaves
4 purple Asian shallots, thinly sliced
1 long red chilli, thinly sliced
1/2 cup toasted peanuts, coarsely chopped/crushed
1 lemongrass stalk, white part only, finely chopped
2 tsp finely chopped coriander roots
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp finely grated palm sugar
1 tsp sesame oil

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Hard
Serves
people
Method
Baking
Category
Salads
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