Ingredients
- 2 cucumbers
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1½ tablespoons rice vinegar
- 1 teaspoon chilli oil or flakes
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1/2 tablespoon sugar
- 2½ cm piece fresh young ginger, grated
- ¼ cup sliced mint leaves
- Toasted sesame seeds for garnish
- Sliced spring onion for garnish
Author of this recipe
This is one of my favourite salads, because it’s so simple – and it really brings out the best of cucumber.
This recipe is a little bit like a pickle, without the complexity. It has that tangy, sharp vinegar and crunch of a pickled gherkin, but with extra crisp, aromatic freshness. It’s as perfect as a cucumber can get.
The dressing is simple but has depth. The salty soy and sharp rice vinegar combo is a bit like the Asian answer to a balsamic vinaigrette.
Smashing the cucumbers this way is not only satisfying, it also breaks up the cells that hold on to water in the fruit. Adding salt and sugar further draws that water out – and that water is then replaced with the fantastic flavours the dressing.
Preparation
- Smash cucumbers with the back of a chef's knife or cleaver to slightly crack them. Slice into bite-size chunks.
- Sprinkle salt evenly over the cucumber slices and toss to ensure they are coated evenly. Place the slices into a colander and allow to strain for 15-20 minutes.
- Rinse the salted cucumber slices under cold running water to remove the excess salt. Pat them dry with paper towels.
- To make the dressing, combine the soy sauce, rice vinegar, chili oil/flakes, sesame oil, olive oil, sugar, and ginger in a small bowl. Whisk until well combined.
- In a large salad bowl, toss the cucumber slices and mint with the dressing until evenly coated. Garnish with sesame seeds and spring onion.
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