Spiral Cucumber Salad
Spiral-cut cucumbers coated in a bold sesame-ginger dressing for maximum crunch and flavour.
Ingredients
- 2 extra long continental cucumbers or 4 large Lebanese cucumbers
- 1 garlic clove finely grated
- 1 cm knob fresh ginger finely grated
- 2 tsp soy sauce or tamari
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp lemon juice optional
- 1 tsp sesame seeds plus extra to garnish
- 2 spring onions green, finely sliced
- ¼ tsp salt
- ¼ tsp chilli flakes
- ¼ tsp freshly cracked black pepper
Instructions
- Place a skewer or chopstick along each side of the cucumber to act as a guide.
- Slice crossways along the cucumber, cutting down until the knife hits the skewers (don’t cut all the way through).
- Flip the cucumber over and repeat, this time cutting diagonally to create an accordion-style spiral pattern.
- Slice into slightly smaller manageable pieces
- In a large bowl, combine the grated garlic, ginger, soy sauce (or tamari), rice wine vinegar, sesame oil, honey, sesame seeds, spring onion, salt, chilli flakes and black pepper. Mix well.
- Add the cucumbers to the bowl and gently toss, making sure the dressing gets into all the cracks and folds.
- Garnish with extra sesame seeds and spring onion. Serve immediately or chill briefly to let the flavours soak in.
