Cucumber and peanut salad with lime and ginger dressing topped with crispy scallion tempura

September 3, 2012

Hi there,

Friday was my first day back at work in a while and this is what I brought. I’d been eating it all week and can confirm I’m officially addicted.

Cucumber Salad

Cucumber and peanut salad with lime and ginger dressing topped with crispy  scallion tempura

You’ll need:

2 cups cooked brown rice

1 large cucumber diced

2 large handfuls peanuts roughly chopped

1 large bunch coriander roughly chopped

1 bunch scallions

A very small amount (about 2 cm long) of fresh red chilli finely chopped

Self-raising  flour

Vegetable oil

For the dressing:

3 tablespoons tamari or soy sauce

2 tablespoons brown rice vinegar

3 tablespoons toasted sesame oil

1 tablespoon olive oil

2 teaspoons rice mirin

The juice of one lime

2 teaspoons finely grated ginger

2 tablespoons runny honey

Cucumber Salad ingredients

I generally make the rice ahead of time and have it ready to go before I start. Soak it first (1 cup will be enough)  as this cuts down on cooking time and also make it (and all grains incidentally) easier to digest. When it’s cooked, let it cool before you start preparing the rest of the ingredients.

When you’re ready to start, begin with the dressing – combine all the dressing ingredients, mix well then set aside.

I like the cucumber diced so it’s nice and small but it’s up to you.

Diced Cucumber

Take about half scallions and slice them finely. The peanuts and coriander can be roughly chopped. The only thing that you need to chop really finely is the chilli as this can be fiery. I tend to serve kids first before adding this as we like things too fiery for them . Auggie has been known to yell “too spicey!!!!!!!” before he’s even tasted dinner if he’s not in the mood to eat but as an excuse he reckons it’s always worth a shot) When you have all the veg ready, mix it up with the rice. Add the dressing and most of the peanuts keeping some back for decoration.

To prepare the crispy scallions, slice them into pieces about 2-3 cm long. Mix a heaped tablespoon of flour with enough water to make a paste the consistency of runny honey. Heat about 2 inches of oil in a pan. When it’s nice and hot dip the scallions in the batter then drop into the oil and fry until golden.

To serve top each portion of salad with some crispy scallions and a scattering of chopped chilli.

This makes a great lunch but if you’re bringing it to work I’d probably skip the crispy scallions and really, the dish works just fine without them. If it’s dinner you’re after, serve this alongside some pan-fried tofu or a piece of fish and you’re set.

Have a great week,


PS:  Next week is National Organic Week and we’ll have lots of special offers. Claire will keep you posted so watch out for an email.


6 Responses to “Cucumber and peanut salad with lime and ginger dressing topped with crispy scallion tempura”

  1. Rory Says:

    Love this kinda food!

  2. Clare Says:

    Oh wow…you may have outdone yourself this time!!! Fab, thanks a million for this x

  3. Thanks Clare. That is so nice to hear. I can’t seem to get enough of these flavours. Glad I’m not the only one 🙂

  4. Kanea Says:

    Trying this at home….. Sounds delish
    The batter for the scallions, mix flour with what?

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