Asian cucumber salad
Rice Wine Vinegar
2 tablespoons, toasted
1 clove(s), crushed
Chilli, green or red
½ individual, finely diced
2 extra large, trimmed, halved lengthways and thinly sliced
250 g, cut into very thin matchsticks
6 medium, trimmed and thinly sliced
½ zest(s) of 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.
- 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.
- 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.
- Serve the salad with the toasted sesame seeds scattered over.