Thai-style cucumber salad with roast duck

Recipes / Salads

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

Recipe «Thai-style cucumber salad with roast duck» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.