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 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

    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 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

    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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