- serves 4 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 4 Lebanese cucumbers
- 1 cup coriander sprigs
- 1 tbsp toasted white sesame seeds
- 3 tsp chilli oil (optional)
For the dressing
- 2 tsp sea salt flakes
- 1 tbsp caster sugar
- 1 tbsp sesame oil
- 1½ tbsp soy sauce
- 3 tbsp rice vinegar
Resting time: 2-5 minutes
Instructions
- Combine the dressing ingredients in a large mixing bowl and mix well until the salt and sugar are completely dissolved. Set aside.
- Cut the cucumbers in half lengthways, then roughly chop. Use the side of your knife (or cleaver) to bruise and crush the cucumber pieces.
- Transfer the smashed cucumbers to the dressing and toss well to coat. Allow it to sit for a few minutes before serving, which will allow the cucumbers to absorb the dressing, but don't leave it for to long to avoid soggy cucumbers!
- Add the coriander sprigs and scatter with sesame seeds, then drizzle with chilli oil if using.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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