Crunchy Sesame Cucumber Salad
This fresh and crunchy cucumber salad is light, fragrant and packed with flavour. Crisp baby cucumbers are tossed with garlic, sesame, herbs and a tangy dressing to create a quick side dish that pairs beautifully with grilled meats, rice dishes or Asian-inspired meals.
How long will it take?
10 minutes
What’s the serving size?
4
What do I need?
- 400 g baby cucumbers, sliced into bite-sized pieces
- ½ tsp sea salt
- 2 cloves garlic, minced
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp caster sugar
- 1 tbsp white sesame seeds
- 2 tbsp fresh coriander, roughly chopped
- 1 spring onion, finely sliced
How do I make it?
- Place cucumber pieces in a bowl and sprinkle with sea salt. Toss lightly and leave for 5 minutes to draw out some of the moisture.
- Add minced garlic to the cucumbers.
- Pour in rice wine vinegar, soy sauce, and sesame oil. Sprinkle over caster sugar.
- Toss everything together so that the cucumbers are evenly coated in the dressing ingredients.
- Add sesame seeds, coriander, and spring onion. Toss again to combine.
- Serve immediately for maximum crunch or chill for 10-15 minutes to allow the flavours to develop.
TOP TIPS
- Lightly crush the cucumbers with the side of a knife before chopping if you want a more traditional smashed cucumber texture that absorbs the dressing even better.
