Asian Cucumber Salad

A refreshing and flavourful healthy cucumber salad with asian spices makes a perfect side for many meals! Absolutely light, easy and perfect to beat the summer heatwave at it’s peak in France. This quick salad goes well as an appetizer or even a quick munch when hunger pangs linger at 5pm.

I love cucumber. It’s light, fresh and healthy but cucumber itself doesn’t have much of a flavour. The key to making a great Asian cucumber salad lies in the dressing. My liking is savoury and garlicky with a touch of sweetness and spice. Cucumbers are naturally crunchy so every bite is bursting with flavours.

INGREDIENTS

• 4 small or 1 large cucumber

• 3 bird’s eye chillies, finely chopped & deseeded

• 3 garlic cloves, minced

• 3 stalk asian spring onion / ciboulette (chives)

• 2 tbsp sesame oil

• 1 tbsp rice vinegar / apple cider vinegar

• 1/2 tsp sugar

• 1/2 tsp salt

• 1 tsp light soya sauce

• 1 tsp fish sauce

Instructions:

1. Prepare the Cucumbers:

   • Thinly slice the cucumbers. You can use a mandoline for uniform slices. Place the cucumber slices in a colander, sprinkle with salt, and let them sit for about 15 minutes to draw out excess water. Rinse and pat them dry with a paper towel.

2. Make the Dressing:

   • In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes (if using).

3. Combine Ingredients:

   • In a large bowl, combine the cucumber slices, sesame seeds, and green onions. Pour the dressing over the cucumbers and toss to coat evenly.

4. Chill and Serve:

   • Let the salad chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. Garnish with fresh cilantro if desired.

Tips:

• For added crunch, you can also include thinly sliced radishes or bell peppers.

• Adjust the level of spice by adding more or less crushed red pepper flakes.

• This salad can be made a few hours in advance and kept in the refrigerator.