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.
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
Instructions:
- 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!