This is a very simple, but delicious, Asian salad that is packed full of flavour. Smashing the cucumber opens up the flesh so it's able to absorb more of the gorgeous dressing.
I've topped the salad with chilli crisp, a crunchy, oil-based Asian condiment which includes garlic, onions, chilli flakes and spices. There are a number of varieties available, and the heat can vary greatly, so start with a little and add more to taste.
Finally, I've garnished with toasted sesame seeds, because they compliment the flavours and add an extra crunch.
Serves 2-4 as a side
½ a cucumber
For the dressing
1 small garlic clove (optional)
1 teaspoon of sugar
1 teaspoon of toasted sesame oil
1½ teaspoons of soy sauce
2½ teaspoons of rice vinegar
Chilli crisp to taste
Toasted sesame seeds
- Top and tail the cucumber and cut in half lengthways.
- Lay the skin side up on a chopping board and bash a couple of times with a rolling pin.
- Cut into chunks.
- Place all of the dressing ingredients (except the chilli crisp) into a jug or bowl and mix well.
- Pour the dressing over the cucumber pieces.
- Drizzle over chilli crisp to taste.
- Scatter over the toasted sesame seeds,
