Crunchy cucumber salad

• shallot↗
• enoki mushroom↗25g g

  (available from larger supermarkets or Asian stores)

• spring onions↗2

  thinly sliced diagonally

• red chilli↗1

  deseeded if you like and thinly sliced

• cucumber↗2
• beansprouts25g g
• lime juice↗2 tsp tsp
• white wine vinegar↗2 tsp tsp
• vegetable oil↗2 tsp tsp
• fish sauce↗1 tbsp tbsp
• caster sugar↗1 tbsp tbsp
• sesame seeds↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Thinly slice the shallot and place half in a bowl. The remainder can be fried and used as a garnish, if you like (see below). Add the mushrooms, spring onions and chilli to the bowl, then cover and leave in the fridge until ready to serve.

2. 2

   Just before serving, slice the cucumber into long, thin strips (try using a vegetable peeler to get really thin slices). Toss together with the remaining salad ingredients. Mix together all the dressing ingredients, leave to one side for 5 mins to let the sugar dissolve, then toss half the dressing through the salad. Place in a serving dish and top with the remaining dressing and fried shallots, if you like.