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Spicy cucumber salad

Spicy cucumber salad

A star rating of 4.3 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
low infat9g


For the cucumber salad

  • 1 large cucumber , peeled
  • 1 tsp golden caster sugar
  • 1 tbsp rice white wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • small knob of ginger , finely chopped
  • 2 garlic cloves , finely chopped
  • 1 large red chilli , halved, deseeded and finely sliced
  • 2 spring onions , finely sliced
  • large handful coriander leaves

For the chicken

  • 1 tbsp olive oil
  • 4 chicken breasts , skin on


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2007


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A star rating of 4.3 out of 5.8 ratings

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