Spicy cucumber salad

Spicy cucumber salad

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(7 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It’s also great with chicken

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal238
  • fat9g
  • saturates2g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein33g
  • salt2.17g
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Ingredients

    For the cucumber salad

    • 1 large cucumber, peeled
    • 1 tsp golden caster sugar
    • 1 tbsp rice white wine vinegar
    • 2 tbsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 tbsp sesame oil
    • small knob of ginger, finely chopped
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 garlic clove, finely chopped
    • 1 large red chilli, halved, deseeded and finely sliced
    • 2 spring onion, finely sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • large handful coriander leaves

    For the chicken

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 4 chicken breast, skin on

    Method

    1. Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.

    2. Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

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    Comments, questions and tips

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    reevey
    3rd Jul, 2016
    5.05
    Brilliant side-dish I served with pork satay & rice. I will definitely use it again
    kara88
    12th May, 2011
    4.05
    Yummy. Really enjoyed this and it was very easy to make. I'll definitely be making this to take along to the next barbecue I go to ... come on, sun!
    tanyah
    7th Feb, 2009
    5.05
    Lovely - you get the refreshing element of the cucumber without it actually feeling like a cucumber salad! I think it can take a bit more chilli
    bethocallaghan
    18th Jun, 2008
    4.05
    Just made the cucumber salad without the chicken. Was really nice and refreshing.
    eleanormayo
    11th Mar, 2008
    4.05
    Lovely side dish, I served it with duck breast and they were perfect together, the freshness really cut through the richness of the duck
    ppaulyy
    22nd Feb, 2008
    4.05
    Delicious. More chilli the better, it goes just so well with the cucumber. Although, I hate the description as 'Asian'- surely this has Southern Chinese influences to it? More specific references please BBC.
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