This little gem was inspired by a curious salad we encountered at Musashi Japanese Restaurant in Sydney a couple of weeks ago.
Usually a huge fan of salads overflowing with delicious goodness, I wouldn’t have thought that a simple cucumber salad would really get my wow on, but something about this little number was magic.
Throughout the rest of the trip I kept hoping we’d make it back to Musashi but instead it found itself in my travel diary to serve as inspiration when I got home.
The large cucumber chunks, although dressed with chilli, are lovely and cooling on the tongue and would make a great accompaniment to spicy Asian curries.
Best of all? It’s a snap to make!
Musashi’s version – the one that started it all. So heavenly after a long day cruising the city:
The easy, DIY, make-at-home version:
Asian Cucumber Salad
- 1 large Lebanese/continental cucumber
- 1 red chilli thinly sliced
- 1 spring onion thinly sliced
- 4 tbsp toasted sesame seeds
- 2 tbsp tamari/soy sauce
- 2 tbsp extra virgin olive oil
- 3 tbsp sesame oil
- Juice of 1 lime
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1/2 tsp chopped red chilli
- Pinch sea salt & cracked black pepper
- Combine all dressing ingredients in a jar, shake well and set aside.
- Chop cucumber into large chunks and place into bowls.
- Top with chilli and spring onion.
- Drizzle generously with dressing and sprinkle sesame seeds on top.
- Serve immediately and enjoy! xx