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Photo of Asian cucumber salad by WW

Asian cucumber salad

2
PersonalPoints™ per serving
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
8
Difficulty
Easy
Cool cucumbers, fiery chilli and toasty sesame make this salad stand out

Ingredients

Sesame Seeds

1 tablespoons

Rice Wine Vinegar

60 ml

Sesame Oil

2 tablespoons, toasted

Soy Sauce

2 tablespoons

Garlic

1 clove(s), crushed

Chilli, Green or Red

½ individual, finely diced

Granulated sugar

½ teaspoons

Cucumber

2 individual, trimmed, halved lengthways and thinly sliced

Carrots, raw

250 g, cut into very thin matchsticks

Spring Onions

6 medium, trimmed and thinly sliced

Lemon(s)

½ zest(s) of 1

Instructions

  1. In a small dry frying pan, toast the sesame seeds over a medium heat, stirring constantly, for 2-3 minutes, until golden. Remove from the heat and set aside.
  2. In a small jug, whisk together the vinegar, sesame oil, soy sauce, garlic, chilli and sugar to make a dressing. Season to taste and set aside.
  3. In a medium salad bowl, toss together the cucumbers, carrots, spring onions and lemon zest. Drizzle the dressing over the vegetables and toss everything together until well combined.
  4. Serve the salad with the toasted sesame seeds scattered over.

Notes

Look for firm, slim cucumbers that are free of dents, dark spots and pitting. Store them whole in a loosely sealed food bag in the fridge for 3-5 days.

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