Spicy cucumber salad
Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It’s also great with chicken
Turkey Bánh mì
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 2 small baguettes
- 50g chicken liverpâté
- ¼ cucumberthinly sliced on the diagonal
- 140g leftover turkeyshredded
- 1 tbsp mayonnaise
- 1 red chilli0.5 finely chopped, 0.5 finely sliced
- handful mint leaves
For the pickled slaw
- 2 small carrotscoarsely grated
- 75g red cabbagethinly sliced
- ¼ tsp grated ginger
- ½ tbsp rice vinegar
- ½ tsp golden caster sugar
Nutrition: per serving
- kcal541
- fat15g
- saturates3g
- carbs64g
- sugars15g
- fibre7g
- protein34g
- salt1.6g
Method
step 1
To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.
step 2
Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.
