Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Cool cucumber smashed so it soaks up a sharp garlic, soy and chilli dressing. Crisp, punchy and refreshing.
Side dish. Good with crispy pork belly, soy-glazed salmon or Chinese-style roast chicken. Find a main
Equipment: Rolling pin and mixing bowl
Measures and names
Ingredients
- 2 cucumbers
- 2 garlic cloves, finely grated
- 1 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- ½ tsp chilli flakes (red pepper flakes)
- Salt
Method
- Lay the cucumbers on a board and bash them with a rolling pin until they split. Cut into rough bite-sized chunks.
- Toss the cucumber with ½ tsp salt in a sieve and leave to drain for 10 minutes, then shake off the liquid.
- Mix the garlic, rice vinegar, soy sauce or tamari, sesame oil and chilli flakes in a bowl.
- Add the cucumber, toss well and serve straight away.
Swaps and tips
Use tamari to keep it gluten-free. Best eaten within an hour or two of dressing, as the cucumber keeps releasing water.
Easy variations
- Add a teaspoon of chilli oil for more heat
- Scatter over chopped coriander
- Use Chinese black vinegar instead of rice vinegar
- Top with a few crushed roasted peanuts
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 4 g | 1 g | 2 g | 40 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
