2 long cucumbers, preferably seedless
1 tsp salt
2½ tsp sugar
2 tsp sesame oil
1 tbsp light soy sauce
1½ tbsp rice vinegar
4 garlic cloves, crushed
2 tsp chilli oil
2 tsp sesame seeds
A small handful of fresh coriander, chopped
- 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.
- 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.
- 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.
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.