Serves 4
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  1. In a bowl, combine the salt, sugar, sesame oil, light soy sauce, rice vinegar and crushed garlic. Stir until the sugar and salt are completely dissolved, then set aside.
  2. On a cutting board, lay a large knife flat against a cucumber and smash it lightly with your other hand, cracking it open and smashing it into sections. Repeat along its full length. Once the whole cucumber is completely open, cut the sections into bite-sized pieces at a 45-degree angle. Repeat with the second cucumber.
  3. In a large bowl, mix the cucumbers with the prepared dressing and chilli oil and toss to coat well. Garnish with sesame seeds and coriander and serve.

Nutrition Facts

Per serving: 90kcals, 5.2g fat (0.6g saturated), 9.8g carbs, 5.1g sugars, 1.8g protein, 1.1g fibre, 0.814g sodium

MAKE IT YOURS:
Try adding a squeeze of lime juice to the dressing for some extra acidity.

StartersLunch & snacksLow-fatMake it HealthyVegetarian

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