Recipe: Chilled Cucumber Salad

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



Method:



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

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