Today I have a basic cucumber salad recipe for you. Don't let the word 'basic' put you off, as it's very, very good - tasty, crunchy and quite delicious, plus it doesn't go soggy in the fridge overnight, so I often make a big bowl-full and use it to supplement my meals for a couple of days.
I've eaten this with a frittata; it's quite delicious for breakfast, piled onto a piece of toast spread with avocado; and I've also stuffed it into rice paper rolls, together with some panfried tofu. I reckon it would go well on top of a bowl of ramen soup, or tossed through some cooked buckwheat noodles and topped with an olive oil fried egg.
Cucumber Salad with Chilli & Lime
Essentially, to make this salad, I thinly slice the cucumbers, season with salt and add a pinch of chilli flakes, some lime juice and sesame oil. That is it. Ingredient quantities and proportions are very loose, so feel free to adjust according to your taste buds. These quantities make about enough for a side salad for two people, although I'd happily eat the whole lot myself.
3 small cucumbers
Pinch of dried chilli flakes
1 teaspoon sesame oil
1/2 fresh lime
What to do:
Prep the cucumbers: Thinly slice the cucumbers and place in a bowl - I use a mandolin to slice the cucumber, as it's faster and I like the really thin slices it gives. However, a knife and a tinge more patience would also work.
Add the rest of the ingredients: Add a pinch of salt to the cucumbers, together with the dried chilli flakes and sesame oil. Squeeze over the lime juice and then, using your hands, toss the ingredients together making sure the cucumber slices are thoroughly coated with lime and sesame oil.
Serve immediately or place in the fridge for up to 48 hours.
I do find tossing the salad with my hands makes a difference. There's something about slightly massaging the ingredients into the cucumbers that makes the flavours more delicious.
There are loads of ways to vary this salad. I think some chopped coriander would make a lovely addition, as would a little grating of fresh ginger. A splash of shoyu instead of the pinch of salt would work and you could replace the lime juice with rice wine vinegar.
- Vegetarian and Vegan friendly.
- Suitable for gluten intolerants and lactose intolerants.
- Unfortunately, I think the pinch of salt is important, so I am not sure I'd recommend for those following a low salt diet.
- Low in FODMAPs.