Asian cucumber salad
2
Points®
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 tablespoon(s)
Rice Wine Vinegar
60 ml
Sesame Oil
2 tablespoon(s)
Soy Sauce
2 tablespoon(s)
Garlic
1 clove(s)
Chilli, green or red
½ individual
Granulated sugar
½ teaspoon(s)
Cucumber
2 individual, extra large
Carrots, raw
250 g
Spring Onions
6 medium
Lemon
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.
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