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 (6)

    reevey's picture
    5

    Brilliant side-dish I served with pork satay & rice. I will definitely use it again

    kara88's picture
    4

    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's picture
    5

    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's picture
    4

    Just made the cucumber salad without the chicken. Was really nice and refreshing.

    eleanormayo's picture
    4

    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's picture
    4

    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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