Spicy Cucumber Salad

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This little side dish is the perfect accompaniment for most spicy mains. It packs a punch and is full of zing. Bright, sharp and crunchy. Oh yes, and a doddle.

TIP You can now buy small cucumbers from major supermarkets. They have far more flavour than the larger varieties. Cut down on chilli as desired if you don’t like too much heat. 

Serves 4

8 small cucumbers or 1 medium organic cucumber

2 tbs of rice wine vinegar

1 tsp caster sugar

4 tbs Kikkoman’s soy sauce

2 cloves of garlic, peeled and grated

1 heaped tsp grated ginger

lli, finely sliced

juice of a lime

Slice the cucumber in half lengthways and scrape out the seeds.

I like to cut the cucumber into bite size chunks but whatever your preference is, place them into a bowl and sprinkle over the sugar and the vinegar.

Marinate for 20 minuites. Meanwhile, mix together the ginger, chilli, garlic and lime.

Just before serving, stir it into the cucumber, making sure you coat it well.

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