Chilled Cucumber and Mint Salad with Vietnamese Dressing
Laura FaireFrom Laura Faire
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Takes: 5 minutes plus cooling time for the dressing
Costs: $1.00 per person
50g palm sugar
2 tbsp water
3 tbsp white wine vinegar
2 tbsp fish sauce
1 clove garlic, crushed
1 small chilli, seeds removed and sliced
1 telegraph cucumber
a handful of fresh mint leaves
Place all ingredients in a small saucepan and bring to the boil and simmer until the sugar has dissolved and the sauce is a little thicker.
Chill before using.
Peel the cucumber and slice on the diagonal. Arrange on a platter with the mint leaves. Pour over the chilled dressing. This salad can be served immediately or left for the dressing to infuse for an hour first.
Notes: This dressing comes from the Vietnamese dressing Nuoc Cham. The vinegar can be replaced with either lemon or lime juice when these are plentiful. It will keep in the fridge for months and is traditionally used as a dipping sauce.