Cucumber, Cabbage and Coriander Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this in an older Table magazine. I plan to make it next time we cook a duck or pork belly as I think it will be perfect with either of them. Ingredients:
1 cucumber, the long seedless variety, cut into chunks |
1/2 chinese cabbage, shredded |
1 teaspoon salt |
1 teaspoon sugar |
1 cup coriander leaves |
1/3 cup rice vinegar |
1/3 cup superfine sugar |
1 tablespoon fish sauce |
1 lemon, juice of |
1/4 teaspoon szechwan pepper |
Directions:
1. Toss together cucumber, cabbage, sugar and salt in a colander. Set aside for 30 Minutes. Meanwhile make the dressing.
2. Dressing:.
3. Heat the rice vinegar and sugar in a saucepan on low. Stir until the sugar dissolves, increase the heat and boil for 5 minutes or until reduced by half. Cool, then stir in the fish sauce, lemon juice and pepper.
4. Place the cucumber and cabbage in a serving bowl eith the corinder, then pour over the dressing and toss to coat. Serve.
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