Asian cucumber salad

Name: Asian cucumber salad
Prep time: 10 min
Yield: 2 à 4
Cuisine: Québécoise
Ingredients: 2 English cucumbers, thinly sliced; 2 small cloves garlic, grated; 1 tsp (5 ml) fresh ginger, grated; 1/4 cup (60 ml) rice vinegar; 2 tbsp (15 ml) sesame seeds; 1 tbsp (15 ml) mirin; 1 tbsp (15 ml) tamari; 1 tbsp (15 ml) sweet chili sauce; 1 tbsp (15 ml) maple syrup; 1 tbsp (15 ml) toasted sesame oil; 1/2 tsp (2.5 ml) sambal oelek (or more, to taste); Salt and pepper to taste

Preparation 10 min
Refrigeration 30 min
Servings 2 à 4
Freezing I do not suggest

It’s official: your cucumbers will never be the same. Crisp, fresh and coated in a dressing that oscillates between sweet, salty and spicy, this Asian cucumber salad is the perfect accompaniment or even a star in its own right. Prepare to be showered with compliments with every bite. Quick, easy and deliciously addictive!

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Ingredients

2 English cucumbers, thinly sliced
2 small cloves garlic, grated
1 tsp (5 ml) fresh ginger, grated
1/4 cup (60 ml) rice vinegar
2 tbsp (15 ml) sesame seeds
1 tbsp (15 ml) mirin
1 tbsp (15 ml) tamari
1 tbsp (15 ml) sweet chili sauce
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) toasted sesame oil
1/2 tsp (2.5 ml) sambal oelek (or more, to taste)
Salt and pepper to taste

Preparation

Place cucumber slices in a large bowl.
In a small bowl, combine garlic, ginger, rice vinegar, mirin, sambal oelek, tamari, sweet chili sauce, maple syrup, sesame seeds, sesame oil, salt and pepper.
Pour dressing over cucumbers and toss to coat. Cover the bowl and refrigerate for 30 minutes to allow the flavours to blend.

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