Asian Cucumber

Asian Cucumber Salad

 

3/4 Telegraph Cucumber

 

Dressing:

3T Chinese Black Vinegar

1T Rice Wine Vinegar

3 Garlic cloves chopped finely

1T Light Soy Sauce

1-2t Chilli Oil (I have a homemade version thats keeps for ages)

1t Sesame Oil

1t Sugar

Salt to taste

 

 

Garnish:

1t Toasted Sesame Seeds

Coriander leaves

 

 

Cut your cumber lengthways and remove the seeds by scraping down with a teaspoon.

Slice diagonally about 1cm in width.

 

Combine your dressing ingredients and add chilli oil 1 teaspoon at a time depending on your preference and how hot you like it. 

Toss cucumber through the dressing.

 

Arrange onto a serving plate or bowl and garnish with toasted sesame seeds and coriander leaves.