cucumber salad with spicy kimchi

700g small cucumbers, sliced thin

1 small yellow capsicum, sliced thin

1 small orange capsicum, sliced thin

1/2 bunch spring onion, sliced thin

250g bean sprouts

1 bunch coriander, leaves

1 bunch thai basil, leaves

1 bunch vietnamese mint, leaves

1 1/2 tbsp nigella seeds

1/4 c sesame seeds (toasted if you like)

dressing

1 large knob ginger, finely grated

1 garlic clove, crushed (optional, garlic is high in Oligos)

1 lime zest and juice

1 1/2 tbsp apple cider vinegar

1 tbsp white vinegar

1 -2 tbsp coconut sugar/or maple syrup/or raw sugar

1 tbsp toasted sesame seed oil

60ml cold pressed extra virgin sesame oil

1/2 tsp pink himalayan salt

topping

2-3 red chillies, sliced thin

roasted salted peanuts/or macadamia nuts/or cashews

kimchi ( I used DrKims traditional kimchi spicy)

tahini

To make the dressing place all ingredients into a small jar with a lid. Shake well to combine. Adjust seasoning and set aside.

To make the salad place all ingredients into a large serving bowl. Toss until just combined. When ready to serve add dressing and toss together. Top with the chilli and nuts. Serve with kimchi and tahini. Enjoy! x