Ingredients Checklist
- 500g Lebanese cucumbers
- 1/2 tsp sea salt
- 2 garlic cloves, minced
- 2 tsp grated ginger
- 2 tsp sugar
- 2 tbsp light soy
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 tbsp crispy chilli oil
- 1 tbsp toasted sesame
- ¼ cup roasted peanuts, roughly chopped
- 2 spring onions, finely sliced
Instructions
- Cut the cucumbers in half lengthways. Scoop out most of the seeds with a teaspoon, lightly bash with a rolling pin and cut into bite sized pieces.
- Place in a bowl, sprinkle with salt and set aside for 10 minutes.
- Meanwhile, combine the garlic, ginger, sugar, soy, vinegar and sesame oil in a small bowl.
- Squeeze out excess liquid leeched out of the cucumbers. Pour over dressing and toss to combine.
- Serve salad dressed with chilli oil and garnished with sesame, peanuts and spring onion.
