Sometimes all I want is a bright, fresh crisp salad. Cucumbers are a great way to get your dose of vitamins and minerals, rehydrate and fill up in a healthy low-calorie way. This Asianised Cucumber Salad is a great meal on its own. It also makes for a fabulous accompaniment to any Asian rice or noodle dish. It is so easy to whip together, you might find yourself pairing cucumber salad with everything from here on out.
ASIAN CUCUMBER SALAD
- 1 large cucumber 400-500g
- ¼ tsp grated ginger
- ¼ tsp grated garlic
- 1 tsp sesame oil
- 1 tsp chilli oil
- 1 tbsp rice vinegar
- 1 cup fresh coriander
- 1 tbsp toasted sesame seeds
- Himalayan salt
- Brown sugar
Wash your cucumber thoroughly, dry and then slice it up, leaving the skin on and seeds in. Grate ginger and garlic into a mixing bowl. Bring together all of the sauces with a pinch of salt and sugar to balance the flavour.
Toss the cucumber slices into the dressing, mixing well to ensure everything is coated evenly.
Throw in your cup of fresh coriander and sesame seeds just before serving and that’s all you need to do. This cucumber salad will keep well for a day or two in an airtight jar in your refrigerator.
The best way to store cut cucumber
Wrap in a damp paper towel and keep in an airtight container in the refrigerator. Consume within four to five days.
The best way to store uncut cucumber
Wash clean and pat dry. Wrap in a tea cloth or paper towel and keep as dry as possible in a breathable container or bag in your refrigerator. Stored this way, your cucumbers can keep for up to a month.
5 reasons to eat cucumber
- Promotes Hydration
- Rich in antioxidants
- Contains Vitamins K, A, B and C as well as minerals
- Low in calories
- Great source of fibre
Joy Entry is a Malaysian home cook based in Lagos who is obsessed with the provocative, unapologetic flavours of South-East Asian cuisine