Asian Cucumber Salad

Asian Cucumber Salad

Crisp, refreshing, and full of flavour

Prep10 minutes

Chill5 minutes

Serves2 to 3

DifficultyEasy

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Ingredients

• 3 cucumbers lightly smashed
• 3 tbsp rice wine vinegar
• 2 tsp sesame oil
• 2 tsp soy sauce
• 2 tsp toasted white sesame seeds
• One half garlic clove minced
• One quarter tsp cooking salt
• 2 green shallots green parts only thinly sliced

Method

1. Lightly smash the cucumbers then slice into rounds or any shape you prefer.
2. Add 1 tsp salt, toss to coat, and rest for 10 minutes. Pat dry to remove excess water.
3. Toss cucumbers with all remaining ingredients in a bowl.
4. Let sit for 5 minutes to allow flavours to meld, then serve.

Tips

For extra heat add sliced chilli. For sweetness add a pinch of sugar. Works beautifully with smashed tofu or grilled chicken.

Storage

Best eaten fresh. If storing keep refrigerated for up to 12 hours. Cucumbers will soften over time.