corn-cucumber-salad | aktivolife

Corn and Cucumber Salad

Total time: 30 minutes

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 ear - Sweet corn

⅛ tsp - Salt

2 cloves - Garlic

3 - Chilies

1 ½ tb - Palm sugar, finely chopped

1 tb - Dried shrimp, roughly chopped

½ cup - Long beans, cut into 2-inch pieces

1 - Tomato, cut into wedges

1 tb - Fish sauce

3 tb - Lime juice

1 cup - Cucumber, julienned

UTENSILS

Large pot, mortar and pestle, Chopping board, Knife

INSTRUCTIONS

1. Boil a large pot of water. Add the corn and boil for 6-7 minutes. Remove the corn, sprinkle it with salt and let it cool completely. Slice the corn kernels off the cob.

2. Pound the garlic and chilies until smooth in a mortar and pestle. Add the palm sugar and pound until dissolved.

3. Add the dried shrimp and long beans. Pound briefly.

4. Add the tomato, fish sauce and lime juice. Pound gently and mix.

5. Add the cucumber and corn. Toss to mix.

6. Plate the salad and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 168g

Energy (kcal)

81.4

Carbs (g)

10.8

Proteins (g)

4.5

Fats (g)

1.0

Fibre (g)

5.0