Bursting with all sorts of refreshing green vegetables, this smashed cucumber salad (based on a very popular cold appetiser from China) is packed with zingy flavours from the sesame, ginger, coriander and rice vinegar based dressing. Give it a try today!
Ingredients
For the salad
- 1 green bell pepper
- 1 firm avocado
- 4 spring onions
- 2 cucumbers
- Fresh coriander
For the chili oil
- 2 tbsp toasted sesame oil
- 1 tsp ginger paste
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp rice wine vinegar
- 2 tbsp maple syrup
- 4 tbsp vegetable oil
- 1 lime
- 1 red chili
To serve
- 1 tbsp sesame seeds
- 120 g edamame beans
Instructions
For the salad
- Start by slicing your cucumbers in half lengthways and scrape out the seeds with a teaspoon, discarding them
- Lay the cucumbers flat on a chopping board skin side up, then place the cleaver flat across the back of the cucumber and press down using the palm of the hand smashing the cucumber into the board until it splits
- Once all of the cucumbers have been smashed slice them diagonally into chunks 2cm - 3cm thick and pop them into a large mixing bowl along with the edamame beans, chopped coriander and thinly sliced green pepper and spring onions
- Remove the skin and stone from the avocado and slice into bite size chunks, similar in size to the cucumber
- Cover with a tea towel and leave in the fridge while you prepare the dressing
For the chili oil
- Roughly chop the chilli including the seeds if you like it extra hot and add to a mixing bowl along with the juice of a lime
- Then add the sesame oil, ginger paste, sesame seeds, rice wine vinegar, vegetable oil and maple syrup and stir to combine
- Finish with a pinch of sea salt flakes
Time to serve
- Toss the salad in the chilli oil until it's well coated and serve immediately