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Ingredients
1 large cucumber
½ large red onion
¼ cup fresh cilantro leaves
2 tablespoons fresh basil leaves, chopped coarse
1 tablespoon fresh mint leaves, chopped coarse
4 scallions, cut into ¼-inch lengths
8 links Chinese sausage
¼ cup fish sauce (nam pla or nuoc mam)
¼ cup lime juice
1 large clove garlic, minced
¼ teaspoon red pepper flakes, or as desired
Nutritional analysis per serving (4 servings)
9 grams carbs; 35 milligrams cholesterol; 180 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 1 gram fiber; 1788 milligrams sodium; 10 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the cucumber, cut it in half lengthwise, scrape out the seeds and cut the halves crosswise into ⅛-inch-thick slices. Cut the red onion lengthwise into slivers. In a large bowl, toss the cucumber and onion slices together with the coriander, basil, mint and scallions and reserve.
- Step 2
Put sausage links in a skillet with ¼ cup water and saute until the water has evaporated and the sausages are lightly browned. Do not let them become hard or dry. Remove sausages, cut diagonally into ⅛-inch-thick slices and keep warm.
- Step 3
Remove skillet from stove and add fish sauce, lime juice, garlic and red pepper and mix together.
- Step 4
Add sausages and fish sauce dressing to the bowl of greens and toss to mix well. Serve on warm plates with plain white rice in serving bowls.
Private Notes
Comments
I cut this recipe in half for two people. It was more than enough for two with a cup of jasmine rice (precooked). No basil, so I increased the mint and cilantro. You could add even more than the recipe called for. I used kaffir limes for the juice. This recipe is a keeper!
I didn't have the fresh herbs but even so it was very tasty. The Chinese sausages I had were very large so it took a couple refills on the water to cook them through, maybe more than 1 full cup of water. I covered the pan and let them steam so they wouldn't dry out. Cooked on high. It tasted even better the next day - the first day the fish sauce seemed strong (kept the salad part separate from the grains and meat).
Good and easy lunch and very pretty on the plate :) I used Trader Joe's Asian Chicken Sausage and their frozen brown rice ... no cucumber so I used Napa Cabbage. I am lucky to have had fresh cilantro, mint, and basil on hand, really liked the minty "surprise" not being in every bite :)