Annabell has provided her recipe from Bath, where she volunteers at her local project.
If you have half a cucumber going spare, this is a great way to use one up in a slightly different way. But I’d also actively buy a cucumber for this as it’s such a tasty side. It gives a real boost to any simple Asian-style rice or noodle dishes, as well as a nice side salad for BBQs.
I’ve done this recipe for just a quarter of a cucumber, as that’s what we tend to end up with leftover in our fridge. But you can double or even quadruple this if you like. You can also use alternative spices if you like, but something with a bit of heat is nice for this.
This takes 5 minutes to prepare and will need to sit for at least 5 minutes before eating.
- 1/4 cucumber
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tsp chilli flakes
- 1/2 teaspoon each of sesame seeds and black sesame seeds
Slice the cucumber, and place in a bowl. Spoon over the rice vinegar, soy sauce, chilli flakes, and sesame seeds. Give the cucumber a quick stir so that all pieces are coated, and leave to sit for at least 5 minutes. Alternatively, make in advance of your meal and leave to sit in the fridge for an hour or two for a more intense flavour.
This will keep for about a day, any longer and the cucumber will start to get soggy.