Crisp, crunchy Asian cucumber salad – really delicious and very easy to make.
Asian cucumber salad takes no time at all, 5 minutes and it is ready – and it tastes best freshly made.
Cut the cucumbers into chunky slices, and preferably use thin cucumbers or mini cucumbers, as they have fewer seeds in the centre.
If your cucumbers have a large, seedy centre, I would recommend scraping out the seeds – otherwise the vinaigrette will quickly turn watery.
The salt in the soy sauce draws the liquid out of the cucumbers, so I recommend only tossing the salad with the vinaigrette just before you serve it.
Asian cucumber salad is lovely with a piece of pan-fried or grilled chicken, as a topping on a green salad with baked salmon, for example, or as a side for crispy spring rolls and the like.
I have also been known to make a batch (or 1/2 batch) and simply eat it – on its own, with nothing else 😉
It is fresh and crisp, with a wonderful flavour of toasted sesame, garlic and chilli.
Asian cucumber salad
Ingredients
- 2 thin cucumbers, thickly sliced
- 2 spring onions, finely sliced
Asian vinaigrette
- 1/2 tbsp sesame seeds
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp golden syrup or honey
- 1 clove garlic
- 1/2 tsp chilli flakes
Method
- Toast the sesame seeds in a dry frying pan.
- Mix the warm sesame seeds with the remaining vinaigrette ingredients and stir the vinaigrette together.
- Put the cucumbers and spring onions in a bowl, pour over the vinaigrette and toss well.Serve immediately.
Nutrition
Premium
Fik det i en pulled pork burger med coleslaw….nøj det var lækkert med det sprøde i burgerbollen, tog lige en skefuld af den asiatiske dressing i over på kødet, super dejlig smag
Hej Heidi
Hvor gør det mig glad at høre, tusind tak for de søde ord:)
Warm wishes, Dianna