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Main ingredients | English cucumbers, Cucumbers, Garlic, Apple cider vinegar, Red chilli flakes, Spring onion bulb, Spring onion greens, Castor sugar, Light soy sauce, Sesame oil, Black sesame seeds, White sesame seeds |
Cuisine | Fusion |
Course | Salads |
Prep time | 15-20 minutes |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 2 medium English cucumbers
- 2 medium cucumbers
- 3-4 garlic cloves
- 1 tablespoons apple cider vinegar
- 2 teaspoons red chilli flakes
- 1 spring onion with greens, chopped separately
- 1½ teaspoons castor sugar
- Salt to taste
- ¼ teaspoon light soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
Method
- Trim the tops and the ends of all the cucumbers, and cut them into ½ inch pieces.
- Grate 3 big cloves of garlic into a mixing bowl, add apple cider vinegar, red chilli flakes, spring onion bulbs, spring onion greens, castor sugar, salt, light soy sauce.
- Add cucumber pieces and sesame oil, mix well and set aside for 5-10 minutes.
- Meanwhile dry roast black sesame seeds and white sesame seeds in a non-stick pan till they pop.
- Add them to the cucumber mixture, mix well and transfer the salad into a serving bowl. Serve immediately.
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