Updated: Mar 11
I first came across a chilli cucumber salad recipe while reading Al Brown's book Eat Up New Zealand. I hadn't seen it before. A quick Google search later I realised it was a thing and although there were a lot of variations of it out there, they weren't that dissimilar.
It's a tasty Asian styled entrée or side dish that never fails to delight.
Here's my quick and easy version.
1 medium/large telegraph cucumber
1.5 tablespoons of Everything Avo Seasoning
1 teaspoon of sugar
1 tablespoon of soy sauce
1 tablespoon of apple cider vinegar
1 teaspoon of sesame oil
2 teaspoons of Asian Inspired Chilli Avocado Oil
Remove the ends of the cucumber and depending on it's size either, cut it into half or thirds.
Lay the cucumber flat and with a large knife laying flat on the cucumber, push down until the cucumber pieces split. Scrape out the seeds and disregard. Slice the cucumber into bite sized pieces and place on paper towel to remove excess moisture.
In a bowl combine the sugar, soy sauce, vinegar, sesame and chilli oil, stirring until the sugar dissolves. Add the cucumber to the bowl and stir through the dressing.
Stir through the Everything Avo Seasoning a few minutes before serving.
Chilli Cucumber Salad is traditionally served cold or at room temperature but I have been known to eat it warm. To warm it, gently microwave in short bursts until it reaches the desired temperature.