Inspired by a student's post recently on a simple cucumber salad and the infernal heat that is beating down mercilessly in Singapore, I decided to put together my own version of a cucumber salad. It did help that there were two cucumbers in the fridge, practically begging to be used up.
Several years ago, I remember trying a Korean cold appetiser dish which just features julienned cucumbers with some very simple seasoning and topped with ice. This time round though, I wanted something a little bit more Asian but yet clean in taste so I added some peanuts, sesame seeds and some red chillis. The end result was really quite delicious and I ate everything up leaving nothing for the husband to sample!
Chilled Cucumber Salad
1 medium size cucumber, deseeded
1 red chilli, deseeded
1 garlic, minced
1/4 teaspoon salt
1 teaspoon light soy sauce
1 teaspoon apple cider vinegar
1/2 teaspoon raw sugar
Some roasted grated peanut and sesame seed for sprinkling
1) Julienne the cucumber into strips.
2) Slice the chilli thinly
3) In a bowl, mix all the ingredients together and top with peanut and sesame seeds.
4) Serve immediately or chill for 1/2 to 1 hour before serving