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Cucumber Salad Beauty Dish

Beauty Salad

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Serves 4


Mini Seedless Cucumbers
225 g dried rice noodles
4 mini Ontario greenhouse cucumbers, sliced thin
1 large carrot, julienned
1 batch Lemongrass Braised Tofu (see below)
1/4 cup fresh cilantro, tightly packed
1/4 cup fresh mint leaves, tightly packed
Handful of Candied Sesame Cashews (see below)
1 batch Chili Lime Dressing (see below)
Candied Sesame Cashews
1 egg white
1 tsp salt
1 tbsp black sesame seeds
2 tbsp turbinado sugar
2 tsp crushed red pepper flakes
1 tsp onion powder
1/2 tsp ground ginger
1/4 tsp ground coriander
Lemongrass Braised Tofu
1 stalk of lemongrass
1 shallot, coarsely chopped
1 red chili, stem removed
2 cloves of garlic, peeled
1/4 cup fresh cilantro, tightly packed
1 brick extra firm tofu, cut into large pieces
2 tbsp soy sauce
2 tbsp turbinado sugar
2 tbsp canola oil
Chili Lime Dressing
2 cloves of garlic, minced
1/4 cup rice vinegar
Juice of 2 limes
1 tbsp soy sauce
1 tbsp honey
2 tsp sambal oelek
1 tsp sesame oil


For the Cashews:
Preheat the oven to 300°F


Using a hand mixer, whip the egg white until foamy. Add the water and whip until soft peaks form. Set aside.


In a small bowl, whisk to combine the sesame seeds, salt, sugar, pepper flakes, onion powder, ginger and coriander.


Pour the cashews into a large bowl and add the egg white and spice mixture. Toss to coat. Transfer the nuts to a baking sheet lined with parchment paper.


Roast the nuts for 25 minutes. Set aside to cool completely before transferring to a bowl.


For the Tofu:
Place the lemongrass, shallot, chili, garlic and cilantro in a food processor and blitz until the mixture resembles mulch. Set aside.


Place the tofu in a large bowl and add the lemongrass mixture. Pour the sugar and soy sauce over top and toss to coat. Let stand for 1 hour.


Heat the canola oil in a large wok until shimmering. Add the tofu to the wok and sear on both sides. Strain the marinade and pour the liquid over the tofu. Discard the solids. Reduce to a simmer and cook until the liquid is completely absorbed.
Transfer the tofu to a plate and keep warm until ready to serve.


For the Dressing:
Place all the ingredients in a bowl and whisk to combine. Chill until ready to serve.


For the Salad:
Bring a kettle of water to a boil. Place the rice noodles in a large bowl and pour the water over top. Cover and let stand for 5 minutes. Drain the noodles and rinse under cold water.
Divide the noodles amongst 2-4 bowls. Top with the cucumber and carrot. Add 4-5 pieces of tofu to each bowl and garnish with the Candied Sesame Cashews, mint and cilantro. Spoon the dressing over top and serve immediately.  


Recipe and recipe photo by Rhubarb & Cod for