eat:

Asian crushed chilli & cucumber salad

A refreshing, simple dish that perfectly complements a variety of meals
  • Preparation time: 10 minutes
  • Resting time: 20 minutes
  • Total time: 30 minutes
  • 2 large cucumbers
  • 1 small red onion, thinly sliced
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/2 teaspoon crushed chilli flakes (adjust to taste)
  • Fresh coriander leaves, for garnish
  • Salt to taste
  1. Prepare the cucumbers: Wash the cucumbers and slice them thinly. Optionally, you can peel stripes of skin off the cucumbers for a decorative effect.
  2. Salt the cucumbers: Toss the sliced cucumbers with a small pinch of salt in a colander. Let them sit for about 10-20 minutes to draw out excess water. Rinse and pat dry with a kitchen towel.
  3. Mix the dressing: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes. Stir until well mixed.
  4. Combine the salad: In a larger bowl, combine the cucumbers, red onion, and dressing. Toss everything together until the cucumbers are well coated.
  5. Garnish and serve: Sprinkle toasted sesame seeds and fresh coriander leaves over the top before serving.
Per serving
  • Calories: approximately 70 kcal
  • Protein: 1 g
  • Fat: 4 g (of which saturates: 0.6 g)
  • Carbohydrates: 8 g (of which sugars: 6 g)
  • Fibre: 1 g
  • Salt: 0.5 g

In this recipe:

This salad combines the crisp texture of cucumber with a vibrant dressing of vinegar, sesame, and spices, offering a delightful mix of sweet, sour, and umami flavours. This Asian cucumber salad is not only quick to make but also wonderfully versatile, pairing well with grilled meats, seafood, or as a fresh addition to a buffet-style meal.

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