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Ingredients
For the Salad
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4 medium cucumbers, thinly sliced
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3 cloves garlic, finely chopped
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2 tablespoons fresh dill or coriander, chopped
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1 tablespoon sesame seeds
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2 tablespoons spring onions, chopped (optional)
For the Dressing
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2 tablespoons soy sauce
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1 tablespoon vinegar or rice vinegar
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1 tablespoon sesame oil or olive oil
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1 teaspoon honey or sugar
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½ teaspoon red chili flakes
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¼ teaspoon black pepper
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Salt to taste
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1 teaspoon lemon juice (optional)
Instructions
1. Wash the cucumbers: Wash thoroughly and cut off both ends. Leave the skin on for extra crunch.
2. Slice the cucumbers: Cut into thin, even rounds, approximately 3–5 mm thick.
3. Prepare the dressing: In a small bowl, mix soy sauce, vinegar, oil, honey, chopped garlic, chili flakes, and black pepper.
4. Combine the ingredients: Place the cucumber slices in a large bowl. Add the dressing, chopped herbs, sesame seeds, and spring onions.
5. Mix well: Toss gently until all the cucumber slices are evenly coated.
6. Refrigerate: Cover and refrigerate for 20–30 minutes to allow the flavors to develop.
7. Serve: Toss again before serving. Sprinkle with extra sesame seeds or fresh herbs if desired.
Tips for Best Results
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Use fresh, firm cucumbers for the best crunch.
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For a less watery salad, sprinkle the cucumber slices with a little salt, leave for 10–15 minutes, and drain the liquid before adding the dressing.
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Add extra chili flakes if you prefer a spicy salad.
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Adjust vinegar, lemon juice, and honey according to your taste.
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For the best texture, serve the salad freshly prepared or within 24 hours.
Storage
Store in an airtight container in the refrigerator. For the best taste and texture, consume within 24 hours. The cucumbers may soften and release water if stored longer.
Serving suggestion: Serve chilled with rice, grilled chicken, fish, roti, or your favorite main dish.
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