Cucumber, microgreens, wasabi

Name: Cucumber, microgreens, wasabi
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: European, Asian
Ingredients: shallot 1, small; rice vinegar 1 tbsp; cucumber 1, medium; wasabi paste 2 tsp; olive oil 3 tbsp; parsley leaves 2 tbsp; dill fronds 2 tbsp; microgreens or sprouted seeds 50g

3 steps

Prep:20minCook:5min

Crisp, refreshing and with a mild horseradish warmth. A good accompaniment for grilled prawns or lamb cutlets.

Updated at: Thu, 17 Aug 2023 03:47:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories118.9 kcal (6%)

Total Fat11.1 g (16%)

Carbs4.1 g (2%)

Sugars1.6 g (2%)

Protein0.5 g (1%)

Sodium115.8 mg (6%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1shallot

small

1 Tbsprice vinegar

1cucumber

medium

2 tspwasabi paste

3 Tbspolive oil

2 Tbspparsley leaves

2 Tbspdill fronds

50gmicrogreens

or sprouted seeds

Instructions

Step 1

Peel the shallot, chop it finely and put it in a mixing bowl. Pour over the rice vinegar and let it sit for 15 minutes. This will soften the shallot’s pungency.

Step 2

Peel the cucumber, slice in half from stalk to tip, then scrape out the seeds with a teaspoon. Cut the flesh into short lengths, about 2cm, then put them in a mixing bowl.

Step 3

Using a small hand whisk or fork, make the dressing. Put the wasabi paste and a pinch of salt into a small bowl, add the oil and beat until well mixed. Stir in 2 tbsp of the vinegar from the shallots. Pour the dressing over the cucumber, then add the shallot. Roughly chop the parsley and dill, then add to the salad and stir gently. Separate the microgreens (they tend to clump) and scatter over the cucumber.