Ingredients
Units
Scale
- 2 English cucumbers
- 1 red chili, finely sliced [optional]
- 1 bunch spring onions, finely sliced [optional]
- 3 garlic cloves, minced
- 15ml (1 tbsp) rice vinegar
- 15ml (1 tbsp) light soy sauce
- 15ml (1 tbsp) sesame oil
- 5ml (1 tsp) caster sugar
- 2.5ml (1/2 tsp) salt
Instructions
- Smash the cucumbers with a rolling pin on a chopping board. After their insides split open, cut into bite-sized pieces and place in a bowl.
- Add the chili and onions to the cucumber and mix.
- Place the garlic, vinegar, soy sauce, oil, sugar and salt and in a small bowl and stir until everything is more or less incorporated.
- Pour the sauce onto the cucumber mixture and stir well.
- Serve immediately.
Notes
- If you find that you have plenty of cucumber leftover that can't go in the salad, don't throw it away! Use it in some other recipes before it goes off e.g. a healthy cucumber ribbon salad for lunch or check out my guide on freezing cucumber if you don't plan to use it soon.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Chinese
Nutrition
- Calories: 56
- Sugar: Sugars
- Sodium: 433 mg
- Fat: 1.5 g
- Carbohydrates: 9.7 g
- Fiber: Dietary Fiber
- Protein: 2.1 g