- serves 4 people
- preparation 20 minutes
- difficulty Easy level
Ingredients
- 3 spring onions, thinly sliced on the diagonal
- 4-6 Lebanese cucumbers, thinly sliced
- Coriander leaves, chilli crisp oil, to serve
For the dressing
- 1 tsp table salt
- 2 tsp white sugar
- 2 tsp toasted white sesame seeds
- 1 garlic clove, finely chopped
- 2 tbsp light soy sauce
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
Instructions
- In a large bowl, combine the ingredients for the dressing and whisk until the sugar dissolves. Add the spring onions and cucumbers and toss lightly to combine.
- Transfer the Asian cucumber salad to a large serving bowl and sprinkle with coriander leaves. Drizzle with chilli crisp oil and serve.
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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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