Denise says:

  • This is a simple salad that I think you will fall in love with and with make it – time and time again.  Goes with most main courses and hits all flavours of the taste buds!  It also happens to be gluten free and vegan.
  • This is also the perfect accompaniment to Seared tuna or other poke bowls recipes.
  • NB:  The longer you leave it in the marinade, the more pickled the cucumbers become !
  • Preparation Time: 25 minutes
  • Cooking Time: No cooking Serves: 4 people

Ingredients:

  • 675g cucumbers (Approx 2 large) – if possible use the Duchy organic ridged
  • ½ teaspoon salt
  • 4 spring onions
  • 1 teaspoon grated ginger
  • 1 small clove garlic -finely minced
  • 50ml rice vinegar
  • 1 tablespoon soya sauce  (Gluten free is preferred)
  • 1 tablespoon maple syrup
  • 1 teaspoon chili garlic sauce/ sriracha – or chilli sauce of choice
  • ~
  • 2 tablespoons toasted white sesame seeds
  • 2 tablespoons black sesame seeds

Method

 
  1. Using the tines of a fork, score the cucumbers lengthways – this will help the dressing to cling to the cucumber.
  2. Slice the cucumber thinly into rounds. Toss with salt to help them release the excess water and leave for 10 minutes.
  3. Strain the cucumber in a sieve – do not rinse and transfer to a mixing bowl.
  4. Add the spring onions, ginger, garlic, rice vinegar, maple syrup and chill sauce of choice. Mix to combine.
  5. Taste and adjust flavouring to your palate. Adding more chili or sweetness.
  6. Finish with the sesame seeds.
  7. Refrigerate until ready to serve and is best served on the same day but will last up to 2 days in an airtight container in the fridge.
Tagged in: Asian, black sesame seeds, cucumber, Ginger, rice vinegar, Side dish, soya sauce, spring onion, Summer Salad, white sesame seeds