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.
Check out my Instagram reel and see how I make it!
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 tablespoons of light soy sauce
2½ teaspoons of rice vinegar
Chilli crisp to taste
Toasted sesame seeds
- Top and tail the cucumber.
- Lay on a chopping board and bash a few times with a rolling pin or similar.
- Place the cucumber chunks into a sieve and sprinkle over some salt. Leave to drain over a bowl for 30 minutes.
- Cut into chunks.
- Place all of the dressing ingredientsinto a jug or bowl and mix well.
- Pour the dressing over the cucumber pieces.
- Stir to combine and then if time allows, leave for at least 30 minutes, to let the cucumber absorb the dressing.
