Thai-style cucumber salad with roast duck

Thai-style cucumber salad with roast duck

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

The ingredient of Thai-style cucumber salad with roast duck

  1. 1 Chinese barbecue duck, cut into pieces
  2. 2 telegraph cucumbers, thinly sliced
  3. 1 cup coriander leaves
  4. 1 cup mint leaves
  5. 1 cup Thai basil leaves
  6. 4 purple Asian shallots, thinly sliced
  7. 1 long red chilli, thinly sliced
  8. 1/2 cup (75g) toasted peanuts, coarsely chopped/crushed
  9. 1 lemongrass stalk, white part only, finely chopped
  10. 2 teaspoons finely chopped coriander roots
  11. 2 tablespoons lime juice
  12. 2 tablespoons fish sauce
  13. 1 tablespoon finely grated palm sugar
  14. 1 teaspoon sesame oil

The instruction how to make Thai-style cucumber salad with roast duck

  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.

Nutritions of Thai-style cucumber salad with roast duck

fatContent: 755.479 calories
saturatedFatContent: 60 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 44 grams protein
sodiumContent: 235 milligrams cholesterol

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