Ingredients
- 1 cucumber
- 1tbsp rice vinegar
- 1tbsp chilli oil
- 2tsps ginger
- 2tsps soy sauce
- 2tsps sesame oil
- 1.25tsp granulated sugar
- 0.25tsp salt
Method
Step 1
Wash and slice the ends off the cucumber.Step 2
Place the cucumber on a chopping board and using the flat side of a sharp knife, or a rolling pin, smash until cracked. Then cut into bit size pieces, before transferring to a bowl.Step 3
Add salt and ¼ tsp sugar to the cucumbers and mix to combine. The salt and sugar will draw out any moisture from the cucumber, making the salad extra crunchy.Step 4
Place in the fridge for 20 minutes (or longer if prepping ahead of time), before draining the liquid.Step 5
Just before serving, add rice vinegar, chilli crisp, ginger, soy sauce, sesame oil and sugar to the cucumbers. Toss to combine.Step 6
Eat immediately, or place in the fridge in an airtight container for up to 5 days.