Crunchy Cucumber and Lentil Salad

A crunchy, cooling cucumber and lentil salad, perfect for a hot day. The cucumber will absorb the lovely flavours of the soy sauce and vinegar, and will become soft while still remaining crunchy. It's a medley of fresh, exciting flavours, perfect as a side salad for a stir fry!

5 from 2 votes

A crunchy, cooling cucumber and lentil salad, perfect for a hot day. The cucumber will absorb the lovely flavours of the soy sauce and vinegar, and will become soft while still remaining crunchy. It’s a medley of fresh, exciting flavours, perfect as a side salad for a stir fry!

Prep Time15

Cook Time25

Total Time25

Course: Salad

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 127kcal

Ingredients

1 cucumber
1/4 cup green lentils dry
1 tbsp rice wine vinegar
1 tbsp soy sauce
3 radishes
1/4 lime juiced
1 tbsp fresh parsley finely minced
fresh mustard cress for topping
1 tbsp sesame seeds

US Customary - Metric

Instructions

Cook the lentils in a large pot of salted water for 25 minutes.
Using a vegetable peeler, cut the cucumber into long strips lengthways rotating until you reach the seedy part in the middle – we don’t use that in this recipe as it’s too watery. Place all the strips in a large bowl and add the rice wine vinegar and soy sauce and mix until it is all coated. Leave for 5 minutes until the cucumber shrinks and becomes very soft. Squeeze the cucumber to release any excess water and put on the serving plate.
From the remaining liquid that was in the cucumber bowl, take two tablespoons of that liquid, and add the lime juice and minced herbs. Use this as the dressing.
Add the lentils, radishes, cress, sesame seeds and dressing to the serving plate and serve immediately.

Notes

This salad is best enjoyed on the day it is made

Nutrition