Rice noodle salad with cucumber and poppy seeds from Essential Ottolenghi: A Collection (page 178) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    See recipe for green-skinned apple suggestion.

  • Ro_ on September 21, 2020

    I really enjoyed this salad: fresh, light, great textures (I love the contrast of the slippery noodles and crunchy cucumber/apple) and quite a refreshingly different flavour profile as well, not the typical Asian seasonings you might expect from a rice noodle salad. I wonder if this would hold up well if made in advance to take to a barbecue or similar, because I think it would be a popular dish. Will make again.

  • LadyCJKT on January 12, 2020

    I made this for lunch although didn't include the chilli (not a fan) or the tarragon (difficult to get locally) and really enjoyed it. The flavours are very fresh and I really enjoyed the crunch of the poppy seeds too. I will make this again for certain!

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