Recipe byThe ZestyPlate Kitchen
Crisp cucumber tossed with sesame oil, rice vinegar, chilli flakes and toasted sesame seeds. A quick, refreshing side with a gentle kick.
Crisp cucumber tossed in sesame oil, rice vinegar and a little chilli makes a cool, sharp side that comes together in minutes. It cuts nicely against richer mains and grilled meats. A scatter of toasted sesame seeds gives the finish a gentle nutty note.
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Prep 10 min
Total 10 min
Easy
Scale:
- 2 medium Cucumber
- 1/2 tsp Salt
- 2 tsp Sesame Seed Oil
- 2 tablespoons Rice Vinegar
- 6 Basil Leaves
- 1/2 tsp Red Chilli Flakes
- 2 tsp Sesame Seed
Preparation
- Peel the cucumbers and cut them into quarters lengthways. If the seeds are bitter, scrape them out and discard. Cut the cucumbers crossways into ½-inch thick pieces.
- Put the cucumbers in a serving bowl and sprinkle with salt. Toss with the sesame oil, rice vinegar, basil if using, and chilli flakes, then sprinkle over the toasted sesame seeds.
Tips from the ZestyPlate Kitchen
- Salt the cucumber briefly to pull out some water, which keeps it crunchy.
- If the seeds are watery or a little bitter, scrape them out for the crispest result.
- Toast the sesame seeds before they go on, which wakes up their flavour.
- Dress the salad just before serving so the cucumber holds its crunch.
Frequently Asked Questions
Salt it, let it sit for a few minutes, then drain off the water it releases. Dress it at the last moment rather than letting it stand in the dressing.
It is best fresh, but you can prep the cucumber and mix the dressing separately, then toss them together just before serving.
It cools down spicy or rich dishes nicely, and works alongside grilled meats, noodles or rice bowls.
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