Asian Cucumber Salad
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Cucumber (small; English)
- 2 Shallots (diced)
- 1 tbsp Garlic and ginger paste
- 3 tablespoons Soy sauce
- 1 tbsp sesame seeds
- 1 tbsp Sriracha sauce
- 2 tablespoons Sesame oil
- 5 tablespoons Rice vinegar
- 1 tbsp Honey
- 0.5 tsp Fine sea salt
Method
- Slice the cucumber thinly.
- Add the sliced cucumber to a bowl.
- Add the other ingredients (except the sesame seeds) and mix well.
- Serve topped with sesame seeds.