- • 1 shallot, finely chopped
- • 1 tbsp peeled and finely chopped fresh ginger
- • 1 to 2 fresh red chiles, seeded if you don’t like your salads with a chile kick
- • 1 tbsp palm sugar, or to taste, roughly chopped, or brown sugar
- • juice of 1 lime
- • 1½ tbsp light or dark soy sauce, or to taste
- • 2 tbsp toasted sesame oil
- • 1 cucumber
- • 15 radishes, trimmed and finely sliced
- • 10½ oz mixed bean sprouts or mixed pea and bean sprouts
- • 3 tbsp roughly chopped mint, plus whole leaves to garnish (optional)
- • 1¾ oz salted peanuts, roughly crushed
- Make the dressing by pounding the shallot, ginger and chiles with a pestle and mortar. Add the palm sugar and pound again until it’s all dissolved. Stir in the lime juice, soy sauce and sesame oil. Taste and add more soy sauce if you prefer it saltier, or palm sugar for extra sweetness.
- Slice the cucumber into thin ribbons using a knife or a vegetable peeler. Make sure you use the skin too, as this will add a lovely colour and flavour to the salad. Stop when you reach the watery core. Mix the cucumber ribbons with the radishes, sprouts and most of the mint and peanuts in a bowl.
- Pour in the dressing and toss well to coat. Serve sprinkled with the remaining mint and peanuts for the ultimat
Anjali Pathak draws on the food she ate growing up — her grandparents founded the Patak’s line of curry, sauces and spices — and her culinary training in London for her second cookbook, The Indian Family Kitchen. It features easy-tofollow recipes for classic Indian dishes, as well as modern creations that use the rich spices and aromas of India in exciting and unexpected ways. — Chris Daniels
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