Crunchy Water Chestnut & Cucumber Salad

Name: Crunchy Water Chestnut & Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: other
Ingredients: 200 g water chestnut (fresh, peeled and sliced into thin rounds); 2 pcs cucumber (medium, halved lengthwise and thinly sliced); 0.5 pcs red onion (small, thinly sliced); 3 tbsp cilantro (fresh, roughly chopped); 1 tbsp mint (fresh leaves, torn); 1 tsp sesame seeds (toasted); 2 tbsp lemon juice (freshly squeezed); 1 tsp sesame oil; 1 tsp soy sauce; 1 tsp honey; 1 pinch salt; 1 pinch black pepper

RATING

0.0/5

TASTE SCORE

8/10

A refreshing, crisp salad that combines the juicy crunch of cucumber with the unique snappy texture of water chestnuts. Tossed in a light, tangy dressing with a hint of sesame and fresh herbs, this salad is ready in 10 minutes flat. It's the perfect cooling side for grilled meats or spicy Asian curries.

PREP

10m

COOK

SERVES

1 CUP

101 cal

SERVINGS

METHOD · 4 STEPS

prep
Prepare the vegetables.
1.Peel the fresh water chestnuts and slice them into thin rounds.
2.Halve the cucumbers lengthwise and slice into thin half-moons.
3.Thinly slice the red onion.
mix
Make the dressing.
1.In a small bowl, combine lemon juice, sesame oil, soy sauce, and honey.
2.Add a pinch of salt and black pepper.
3.Whisk until the honey dissolves completely.
mix
Toss the salad.
1.In a large mixing bowl, combine sliced water chestnuts, cucumber, and red onion.
2.Pour the dressing over the vegetables.
3.Add chopped cilantro and torn mint leaves.
4.Toss gently until everything is well coated.
garnish
Finish and serve.
1.Transfer to a serving bowl.
2.Sprinkle toasted sesame seeds over the top.
3.Serve immediately to keep the crunch.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh water chestnuts for the best crunch; canned will be softer and less crisp.
2
Salt the cucumber slices lightly and let them sit for 5 minutes, then pat dry to prevent a watery salad.
3
Slice water chestnuts and cucumber as uniformly thin as possible so they absorb dressing evenly.
4
Toast sesame seeds in a dry pan over medium heat until golden and fragrant, about 2 minutes.
5
Make the dressing up to a day ahead and refrigerate; whisk again before tossing.
6
Toss the salad just before serving to keep the vegetables ultra-crunchy.
7
For a milder onion bite, soak sliced red onion in ice water for 10 minutes, then drain well.