Vegan Chinese Cucumber Salad
Ingredients
- 2 large or 3 medium cucumbers
- Sea salt
- 1.5 tbsp black vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp liquid sweetener or sugar
- 2 cloves garlic, minced
- Chilli oil, to taste
- Pinch of sesame, to garnish
Preparation
Wash the cucumbers then slice off the ends, place between a pair of wooden chopsticks and slice at an angle all the way down, then flip and repeat.
Put into a bowl and sprinkle some salt over to draw out any excess moisture, set aside for 5 minutes then rinse and drain well, or alternately skip this step and simply marinate the cucumber in the prepared sauce and keep in the fridge until ready to serve.
In another bowl, add in the vinegar, soy sauce, sesame oil, sweetener, garlic and chilli oil, then add in the cucumbers and mix well to coat.
Transfer onto a plate, spoon on all of the sauce and garnish with sesame seeds and extra chilli oil, and enjoy.
Tips
For a traditional texture, bash the cucumber instead of slicing.
