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Cucumber salad with coconut-milk dressing

  • 0:10 Prep
  • 6 Servings

Ingredients

  • 60ml (1/4 cup) Ayam light coconut milk
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon fish sauce
  • 3 Lebanese cucumbers
  • 200g baby spinach leaves

Method

  • 1
    Whisk together the coconut milk, lime juice and fish sauce in a small bowl until well combined. Season with pepper.
  • 2
    Use a vegetable peeler to peel the cucumbers lengthways into ribbons. Arrange the spinach and cucumber on a serving platter. Drizzle over the dressing.

Source: taste.com.au

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