Asian Cucumber Salad

• Overview

  Using the last of the summer season’s cucumbers and new season spring onion with a fusion of salty, sweet & spicy Asian flavours, this salad is the refreshing side to any dish.

• Timing & Servings

  Preparation time: 25 mins

  Difficulty: Easy

  Servings: 4

• Ingredients

  • 5 medium cucumbers, thinly sliced

  • 1/2 teaspoon salt

  • 4–5 spring onions, finely sliced

  • 1 teaspoon ginger, grated

  • 1 clove garlic, finely minced

  • 1/4 cup rice vinegar

  • 1 tablespoon tamari soy sauce

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon maple syrup 

    or honey

  • 1 teaspoon red chili paste (or sriracha

    , both optional) more to taste

  • 1–2 tablespoons toasted sesame seeds

• Method

  • Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber.

  • Slice the cucumbers thinly. Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.

  • Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup or honey, and

     optional red chilli paste. Mix to combine

  • Toast the sesame seeds if not already toasted, by dry frying them on a skillet for 2-3 minutes on medium heat until slightly browned. Add to the dish.

  • Taste and adjust seasoning to your liking. Add more soy sauce and or chili paste if you like.

  • Refrigerate until ready to serve. This is best served the same day but will keep up to 3 days

  • Enjoy!